"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
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
How would you rate Beet, Ginger, and Coconut Milk Soup?
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Reviews (37)
Back to TopThis was good inspiration, but I changed a lot 2nd time round. 1st time it lacked spice and sour and as a result was too sweet. More ginger OR a good squeeze of ginger juice at the end, added a splash of red wine vinegar (lemon would be fine). Result was more balanced and tasty. Be smart with the liquids: If you use medium beets, add less stock and less milk.
BroccoliRules
London
5/25/2021
I adore this soup. Delicious and beautiful. I have long since lost count of how many times my husband and I have made it. I eat it with buttered whole grain sourdough toast. Sometimes, we add carrots to the soup. I have never bothered with the julienned beets or parsley for topping.
lhandel17
Pittsburgh, PA
11/13/2020
This soup was easy, tasty and went great with sourdough bread
hganshorn
Calgary, Canada
6/15/2020
Very good soup ~ lovely magenta color and smooth texture, didn't use parsley or canned beets for top. This went well with a variety of crusty bread, a salad or even a quiche. Will make again when I have lots of beets from our garden.
jrnalls
Richton Park, IL
11/1/2018
I made this last night. I did put one or two tablespoons of lemon juice in it, not called for by the recipe, and added the coconut milk, ginger, and lemon at the last minute (my thinking is don't loose the aromatic chemicals that create the flavor by boiling them away). This morning I had some room temperature for breakfast and realized that it tasted like that ginger salad dressing that you get at Japanese restaurants! I was surprised that anyone called it sweet or flavorless, but sometimes the quality and freshness of your ingredients can affect the final taste. Recipe is fast and easy if you have vegetable stock available, use canned stock, or use stock concentrate (I used "Better than Bouillon") maybe 40 minutes start to finish, including 20 minutes of inactive time while boiling the beets. I really wish I liked beets better because they are the most beautiful color. On the other hand they were super pricey at the grocery store for a root vegetable, and coconut milk is not cheap!
Anonymous
Detroit
10/7/2018
It's really hard for me to rate this recipe--I hated it. My family, all four of them, loved it. I found it sort of plain and WAY too sweet. I thought of ways I might could fix that, by adding more ginger thus adding some heat to it too, maybe, and maybe adding some acid, lemon juice, vinegar or something. Or maybe going another way and adding some spice to it. I don't know. But as i go through the reviews, I note some sayig too thick and some saying too thin--I think the size of the beets matter. I made it with three rather large beets and used all of the broth, and it was a perfect consistency. It was really beautiful too. Just too sweet for me.
MichyDevon
Texas, Galveston
4/24/2018
I mean, my friends loved it, but I found it a bit plain. It does however really bring out the beets, so it might be more about the produce than the recipe.
adi.david
Onna, Japan
4/4/2018
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