Creamy Coconut & Roasted Beet Soup With Pistachios & Greek Yogurt Recipe

Name: Creamy Coconut & Roasted Beet Soup With Pistachios & Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons organic coconut oil; 1 local/organic sweet onion, diced; 4 local garlic cloves, minced; 1 piece ginger (about a 2-inch chunk), peeled and sliced; 6 small beets, peeled and roasted; 1 local parsnip, peeled and large dice; 2 medium local sweet potatoes, peeled and large dice; 4 cups homemade chicken stock (or vegetable stock for vegan version); 15 ounces (1 can) organic coconut milk (full fat); 1 pinch sea salt & pepper, to taste; 1 handful pistachios for garnish; 1-2 tablespoons Greek yogurt for garnish; 1-2 sprigs fresh cilantro for garnish; 1-2 radishes, sliced for garnish

Servings: persons

2 tablespoons organic coconut oil
1 local/organic sweet onion, diced
4 local garlic cloves, minced
1 piece ginger (about a 2-inch chunk), peeled and sliced
6 small beets, peeled and roasted
1 local parsnip, peeled and large dice
2 medium local sweet potatoes, peeled and large dice
4 cups homemade chicken stock (or vegetable stock for vegan version)
15 ounces (1 can) organic coconut milk (full fat)
1 pinch sea salt & pepper, to taste
1 handful pistachios for garnish
1-2 tablespoons Greek yogurt for garnish
1-2 sprigs fresh cilantro for garnish
1-2 radishes, sliced for garnish

1
In a large dutch oven or large pot, heat coconut oil over medium-high heat.
2
Add onions, garlic and ginger, stirring often, until caramelized, about 20 minutes.
3
Add parsnips and sweet potatoes, and saute for another 4-5 minutes, then add stock and coconut milk.
4
Bring to a boil, then reduce to low heat. Add beets, and continue to simmer until parsnips and sweet potatoes are tender, about 20-30 minutes. Season with sea salt and freshly ground pepper to taste.
5
Using an immersion hand blender or regular blender, blend soup until desired smoothness.
6
Garnish with a dollop or swirl of Greek yogurt, chopped pistachios, greens and fresh radishes. Enjoy!

777

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 14 ingredients. The key ingredients include: 2 tablespoons organic coconut oil, 1 local/organic sweet onion, diced, 4 local garlic cloves, minced, 1 piece ginger (about a 2-inch chunk), peeled and sliced, and more.

Yes, Creamy Coconut & Roasted Beet Soup With Pistachios & Greek Yogurt 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.

Creamy Coconut & Roasted Beet Soup With Pistachios & Greek Yogurt

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