Spicy Beet Coconut Milk Soup (Vegan)
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Want a soup that will literally look like you put your blood, sweat, and tears into it, but won’t literally taste like your bodily fluids? Then this Spicy Beet Coconut Milk Soup is perfect!
The beets give this creamy soup it’s bright, blood red color and earthy notes that help to balance out the spices. Beets also provide a heaping helping of nutrients like vitamin C, folate, and fiber. Sure, you could get some nutrients from literally drinking blood, but if you’re vegan, you’re going to need to get your nutrients elsewhere. And, unless you’re wearing a tinfoil hat right now, you’re probably in the majority of the population who doesn’t believe in vampires, so you’ll need another way to fuel your body too.
This recipe also could not be simpler. All you need is a pot, a blender, and a few ingredients to make a dish that will look and taste like you toiled for hours over. In reality, this soup is done in half an hour, but your dinner guests don’t need to know that.
Depending on the portion size, this soup makes a great meal or appetizer. Serve it hot with a swirl of coconut cream, crushed pistachios, and maybe an extra dash of cracked red pepper if you like some extra heat. I like to dunk a thick slice of crusty bread into mine.
Put the sacrificial knife down and get that blood red color you crave a different way with this soup. You, and the chicken in your hand, will thank you.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 3 large portions or 5 small portions
250 g - Steamed, Peeled Beets - Roughly chopped
Half - Yellow Onion - Diced
3-4 cloves - Garlic - minced
300 ml - Low Sodium Vegetable Broth
130 ml - Full Fat Coconut MIlk
20 g - Collagen Powder - Optional, omit for vegan
1 Thumb - Ginger - Grated
¼ tsp - Garlic Powder
¼ tsp - Ground Ginger
½ tsp - Cinnamon
¼ tsp - Nutmeg
½ tsp - Cayenne Pepper
2 tsp - Black Pepper - Plus more to taste
1-2 tbsp - Salt - Plus more to taste
Optional Toppings: Pistachios
Roasted Beets - Julienned
Using a nonstick method of choice, add onion and 1 tbsp of salt to a pot. Sauté over medium heat.
When onion begins to brown, add in garlic, grated ginger, garlic powder, ground ginger, cinnamon, nutmeg, and cayenne pepper. Coat onion in spices and sauté until garlic is fragrant.
Turn heat down to medium-low. Add in broth and beets. Allow to simmer for 20-30 minutes*.
Remove from heat. Using an immersion blender or blender, puree soup until smooth.
Return the pot to low heat. Stir in coconut milk.
Serve immediately topped with pistachios and a drizzle of coconut cream. Or, allow soup to cool, portion out into Tupperware, and store in the fridge for up to 5 days*.
- If the bottom of the pot becomes too dry while simmering, add more broth or water to avoid burning.
- This soup freezes well. Store in the freezer for up to a month.
Want something sweet to prep for breakfast that uses coconut milk too? Make these Pina Colada Chia Seed Puddings.