Coconut Ginger Beet Soup

Beet season has officially arrived.  Hallelujah!  Last weekend was the first crop of local beets at the Spenard Farmer’s market, but thanks to a rather busy week at work I didn’t get around to using them until this weekend.   First on the list for the ruby roots is this beet soup that I have been eyeballing on the Two Sister’s Bakery website.

I had not heard of coconut-beet combinations before, but knowing the Sister’s, it was sure to be amazing.  For my version I increased the beet to potato ratio, and included a can of white beans in the puree.  I find that soups made with vegetables only (no beans or grains) don’t stick to my ribs as long as I’d like them to, but with the addition of the beans, this soup becomes much more hearty.


Coconut Ginger Beet Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 large sweet onion, diced
5 celery stalks, coarsely chopped
1/2 cup white wine
6 cups diced beets
4 cups diced potatoes
6 cloves garlic, pressed
1 1/2 tablespoons grated ginger
4 cups water
1 can coconut milk
1 (15 ounce) can white beans, drained and rinsed
2 teaspoons kosher salt, or to taste
1/2 cup lemon juice (1 tablespoon per each of 8 servings)
1/2 cup shredded coconut (1 tablespoon per each of 8 servings) – optional

In a large soup pot over medium heat, saute onions and celery in a small amount of water until soft (7-10 minutes), adding more water as needed to prevent sticking.  Once onions are soft and translucent, add garlic and ginger.  Cook another minute over medium heat.  Add white wine, scraping up any browned bits, and cook until reduced by about half.  Increase heat to high, add beets, potatoes and water to soup pot (water should almost, but not quite cover the root vegetables)/  Bring to a boil.  Once boiling, cover the pot, reduce heat to low and simmer until potatoes and beets are tender and can be pierced with a fork (~30 minutes).  When vegetables are soft, turn off the heat, add beans and coconut milk, and then puree in batches in a blender.   Return pureed soup to the pot, add salt to taste and heat if needed to serving temperature.   Serve each bowl topped with 1 tablespoon fresh squeezed lemon juice and 1 tablespoon shredded coconut.


  • The shredded coconut is definitely optional, but if you’re thinking of skipping the lemon juice, I’d advise against it.  It really brightens the flavor!


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