You know those days when you just really, really have a craving for beet soup? Yeah, no me neither. I can honestly say I have never imagined/craved the sensation of beet soup. Sure, I like beets. I like them steamed and I also like them raw. But that does not mean that I would enjoy them as soup. Something about it seems so weird. But. Nevertheless. I made some. And ate it, aha! I had some excess beets to use up this week. I also had excess coconut milk. And considering the fact that I have been more and more adventurous with making soup lately. And the fact that it’s the middle of winter… I figured, why the heck not?! Coconut beet soup it is. Gotta go with whatcha got. And mannn am I glad that I made it. I would never consciously crave this, but now that I’ve had it, I can’t un-taste it’s glory. It’s light, yet warming. Sweet, yet earthy. Simple, yet multi-layered in flavor. I like.
- 1 TBSP coconut oil
- 1 medium onion
- 1 (14.5 oz) can of coconut milk (Lite will work)
- 1 cup of vegetable broth
- 400 g of steamed beets (I used 2 packages of Melissa’s Produce steamed beets, Approx. 10 baby beets or 4-5 regular beets)
- 1 tsp of dill
- salt & pepper to taste
- julienned beets, for topping
- parsley, for topping
Remove from heat. Let mixture cool slightly, approx. 10 minutes. Then purée in a food blender. You can slowly add an additional amount of vegetable broth to adjust consistency if needed, although I prefer it thick.
Serve drizzled with extra coconut milk and topped with julienned beets & parsley. Can serve warm OR cold, depending on the season.
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