Name: Beet, Ginger, and Coconut Milk Soup
Yield: Makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 3 cloves garlic, finely chopped; 1 tablespoon finely chopped ginger; 3 large red beets, peeled and cut into 1/4-inch pieces; 5 cups vegetable stock, divided; 1 can (14.5 ounces) low-fat coconut milk; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; Parsley (optional); Canned julienned beets (optional); Crusty bread (optional)

Three bowls of beet ginger and coconut milk soup on a tablescape with linens spoons and bread on a plate.

Photo by Johnny Miller

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

Recipe information

Yield
Makes 4 servings

Ingredients

1 tablespoon olive oil

1 large yellow onion, diced

3 cloves garlic, finely chopped

1 tablespoon finely chopped ginger

3 large red beets, peeled and cut into 1/4-inch pieces

5 cups vegetable stock, divided

1 can (14.5 ounces) low-fat coconut milk

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

Parsley (optional)

Canned julienned beets (optional)

Crusty bread (optional)

Preparation

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Nutrition Per Serving

Per serving: 172 calories

9 g fat

6 g saturated fat

14 g carbohydrate

2 g fiber

2 g protein

#### Nutritional analysis provided by Self

TagsSoup Soup/Stew Beet Root Vegetable Vegetable Coconut Milk Ginger Herbs & Spices Main Starter Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Simmer Blender Self

Recipe notes

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