Description
Beet & Sweet Potato Coconut Soup is a warm, nourishing dish that envelops you in its creamy texture and vibrant flavors. This delightful blend of earthy beets and sweet potatoes, combined with rich coconut milk, creates a visually stunning soup perfect for cozy evenings or meal prep.
Ingredients
Scale
- 2 medium beets, peeled and cubed (about 2 cups)
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1-inch piece fresh ginger, grated
- 3 cloves garlic, minced
Instructions
- Prepare the ingredients by washing and peeling the beets and sweet potatoes. Cut them into small cubes.
- In a large pot over medium heat, add a splash of oil and saut? minced garlic and grated ginger until fragrant (about 1 minute).
- Add the cubed beets and sweet potatoes, stirring for about 5 minutes.
- Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes or until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning with salt or pepper if needed; serve hot with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 220
- Sugar: 7g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg