This Thai-inspired cold beet soup with coconut and ginger is easy to make and super delicious. Serving it cold on a warm summer day makes a perfectly refreshing (and healthy) starter or main meal. This recipe is fully vegan as well.
I like to make this dish a day or two ahead of time because it seems to be one of those recipes that gets better after it sits in the fridge for a few days. It comes together super quick too! Simply just put everything into a pot and boil until tender and blend it up with a stick blender.
This chilled beet soup goes great with some heartier entrees like this pomegranate tamarind chicken or you could stick with southeast asian flavors and serve it with Vietnamese ginger chicken to round out a great meal.
- Beets - I prefer red beets for their fun red color and the antioxidants but golden beets work just as well for this recipe.
- Full Fat Coconut Milk - I pretty much always use full fat coconut milk, low fat coconut milk doesn't have nearly as much flavor and separates very easily when heated.
- Ginger - Ginger adds the somewhat spicy, herby, mysterious flavor that pulls this whole soup together.
- Mirin - Mirin adds a wonderful sweetness along with umami notes similar to rice wine. I always recommend real mirin such as Eden Mirin. Most supermarket mirin is just corn syrup and other flavoring agents.
Full ingredient list below.
A common variation of this dish is Polish beet borscht. Instead of using coconut milk, ginger, and mirin simply swap those out for sour cream or greek yogurt, lemon juice, and fresh dill instead.
If you are in a pinch for time or don't want to prepare fresh beets (they're messy, I know) you can use canned beets instead. Just blend everything up in a blender and chill for 30 minutes or so.
More beet recipes
Creamy Cold Beet Soup with Coconut and Ginger
- 6 cups water
- 3 large red beets (peeled and cut into large chunks)
- 2 " ginger (peeled and cut into small peices)
- 2 tbsp mirin
- 3 cloves garlic
- ½ red onion (chopped)
- 2 teaspoon salt
- ½ teaspoon black pepper
- 13.5 oz coconut milk (full fat)
- 1 lemon (juiced)
- fresh mint (for topping)
- In a large pot or saucepan, bring the water to a boil and the beets, ginger, mirin, garlic, red onion, salt, and pepper and cook for 20 minutes or until a knife can easily be inserted into a beet chunk.
- Using a stick blender, blend the soup until very smooth, about 3-5 minutes.
- Take the pot off the heat and stir in the coconut milk and lemon juice. Chill in the refrigerator for at least 1 hour but up to two days. Serve with a swirl of coconut milk and some fresh chopped mint.
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- Cook meat to a minimum temperature of 165 °F (74 °C)
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