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    Home » Recipe

    Published: Jul 17, 2023 by maxcozzi · This post may contain affiliate links · 38 Comments

    Cold Beet Soup with Coconut and Ginger

    Jump to Recipe Jump to Video Print Recipe

    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. 

    cold beet soup
    Jump to:
    • Key Ingredients
    • Variations
    • Top Tip
    • More beet recipes
    • Creamy Cold Beet Soup with Coconut and Ginger
    • Food Safety

    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. 

    Key Ingredients

    • 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. 

    Variations

    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. 

    Top Tip

    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

    • Turkish Beet Salad
    • Cucumber Beetroot Salad
    • Beet Greens Salad
    cold beet soup

    Creamy Cold Beet Soup with Coconut and Ginger

    A simple, vegan Thai-inspired chilled beet soup with coconut milk and ginger.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes

    Nutrition

    Calories: 306kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1419mg | Potassium: 945mg | Fiber: 7g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 5mg
    Calories: 306kcal
    Author: Max Cozzi
    Servings: 4 (as a side)
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    Ingredients

    • 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)

    Instructions

    • 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.

    Video

    Notes

    If you can't find mirin a good substitute would be 2 tablespoon sugar + 2 tablespoon sake or white wine. 
    Course: Appetizer, dinner, first course, lunch
    Cuisine: Japanese, pacific northwest, southeast asian, Thai
    Keyword: beet gazpacho, beet soup cold, beet soup recipe, beetroot soup, chilled beet soup recipe, chilled beetroot soup recipe, cold beet borscht soup recipe, cold beetroot soup, vegan, vegetarian
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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