Creamy Beet Soup Without All the Cream
Experience the rich flavors and velvety texture of Creamy Beet Soup Without All the Cream, a vibrant and wholesome dish that’s as nourishing as it is beautiful. This dairy-free recipe achieves its luscious creaminess from roasted beets and a splash of full-fat coconut milk, making it both indulgent and light. Aromatic spices like cumin and coriander elevate the earthy sweetness of the beets, while a touch of fresh lemon juice adds brightness. This healthy, plant-based soup comes together in under an hour and is perfect for cozy dinners or elegant entertaining. Garnished with fresh dill and served alongside crusty bread, it’s a feast for the senses!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 medium-sized (about 1.5 lbs total) beets
- 1 large carrot
- 1 medium yellow onion
- 3 whole garlic cloves
- 4 cups vegetable broth
- 0.5 cup full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Scrub the beets well, trim off the stems, and wrap them individually in aluminum foil. Place them on a baking sheet and roast for 30-40 minutes or until they are fork-tender.
While the beets are roasting, peel and dice the carrot and onion, and peel the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for 5-7 minutes until softened.
Add the garlic cloves, ground cumin, and ground coriander. Cook for another 1-2 minutes until fragrant.
Once the beets are cool enough to handle, peel off the skin (it should slide off easily). Chop the roasted beets into smaller pieces.
Add the chopped beets to the pot with the vegetables, then pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors meld.
Use an immersion blender to puree the soup directly in the pot until it is smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk and lemon juice. Season with salt and black pepper to taste. Warm the soup gently over low heat without bringing it to a boil.
Serve the soup hot, garnished with fresh dill if desired. Enjoy with crusty bread or a salad for a complete meal!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 54.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 2936 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
