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

Prep Time: 10

Cook Time: 20

Chilling Time: 1

Total Time: 1 30

Nutrition

Calories: 306kcal

Author: Max Cozzi

Servings: 4 (as a side)

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

Tried this recipe?Follow @redwoodkitchen

Follow @redwood_kitchn