Coconut, Beet, And Ginger Soup Recipe

Name: Coconut, Beet, And Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ghee or olive oil; 1 large thumb-size piece fresh ginger, peeled and chopped; 1 small shallot, peeled and chopped; 3 sprigs fresh rosemary; 3 garlic cloves, smashed; 1 teaspoon sea salt, plus more as needed; 1/2 cup white wine; 2 pounds whole beets, greens removed; 1 cup coconut milk; 3 cups; 1 tablespoon white wine vinegar; 1 small orange, segmented; Finely grated zest of 1 small orange

Servings: persons

1 tablespoon ghee or olive oil
1 large thumb-size piece fresh ginger, peeled and chopped
1 small shallot, peeled and chopped
3 sprigs fresh rosemary
3 garlic cloves, smashed
1 teaspoon sea salt, plus more as needed
1/2 cup white wine
2 pounds whole beets, greens removed
1 cup coconut milk
3 cups
1 tablespoon white wine vinegar
1 small orange, segmented
Finely grated zest of 1 small orange

1
In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
2
Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
3
Prepare a bowl of ice water.
4
Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
5
Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
6
The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon ghee or olive oil, 1 large thumb-size piece fresh ginger, peeled and chopped, 1 small shallot, peeled and chopped, 3 sprigs fresh rosemary, and more.

Yes, Coconut, Beet, And Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut, Beet, And Ginger Soup

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