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There’s something magical about the deep, earthy sweetness of beets when they are roasted to perfection. The way their ruby-red richness transforms into velvety soup feels like a warm hug on a chilly day. A bowl of roasted beet soup isn’t just a meal it’s an experience. You’ll love how creamy coconut milk gives it a silky texture, while a splash of fresh lemon adds a bright finish. This recipe is designed for you to create a vibrant, nutrient-packed dish that is as beautiful as it is delicious.
Why You’ll Love This Roasted Beet Soup
If you’ve ever felt that your soups lacked color, depth, or personality, this one will change your mind. You get:
- Balanced flavor – earthy beets, sweet onions, crisp celery, and citrus freshness
- Healthy goodness – packed with antioxidants, vitamin C, and fiber
- Easy preparation – simple steps, straightforward ingredients
- Versatile serving – perfect as a starter, light lunch, or dinner
Vibrant Roasted Beet Soup You’ll Love This Fall
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A rich, velvety roasted beet soup made with coconut milk and fresh lemon for a vibrant, nutritious, and flavorful meal.
Ingredients
- 1 pound beets (450g)
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 onion, finely minced
- 2 celery stalks, finely diced
- 2 cups low-sodium vegetable broth
- 1 can coconut milk
- ½ lemon, juice only
Instructions
1. Preheat oven to 350°F (180°C).
2. Peel and quarter beets; place on parchment-lined baking sheet.
3. Drizzle with olive oil; season with salt and pepper. Roast 30 minutes until tender.
4. Mince onion, dice celery. Sauté in pot with olive oil for 15 minutes.
5. Add broth and simmer.
6. Add roasted beets; cook 5 minutes.
7. Puree soup until smooth.
8. Add coconut milk; adjust thickness with extra broth.
9. Bring to boil briefly; turn off heat.
10. Drizzle with lemon juice before serving.
Notes
Roast beets well for maximum sweetness.
Use full-fat coconut milk for creamy texture.
Add lemon at the end to retain brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Vegetarian
Ingredients for Roasted Beet Soup
To make sure you get perfect results, measure your ingredients accurately. Here’s a breakdown in a clean table for easy reference.
| Ingredient | Amount | Notes |
|---|---|---|
| Beets | 1 pound (450g) | Peeled and quartered |
| Olive oil | 3 tablespoons | Divided use |
| Salt | To taste | Adjust after roasting |
| Black pepper | To taste | Freshly ground recommended |
| Onion | 1 | Finely minced |
| Celery stalks | 2 | Finely diced |
| Low-sodium vegetable broth | 2 cups | Can use homemade |
| Coconut milk | 1 can | Full-fat for creaminess |
| Lemon juice | ½ lemon | Freshly squeezed |
Step-by-Step Cooking Instructions
Follow these steps carefully to ensure your soup turns out perfectly balanced, smooth, and flavorful.
- Preheat your oven to 350°F (180°C).
- Prepare Beets: Peel and cut into quarters or walnut-sized pieces. Place on parchment-lined baking sheet.
- Season & Roast: Drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Roast for 30 minutes or until tender.
- Sauté Aromatics: While beets roast, mince onion and dice celery. Heat remaining olive oil in a medium pot, sauté for 15 minutes until softened.
- Simmer Stock: Add vegetable broth to the pot, bring to a gentle simmer.
- Add Beets: Once roasted, stir beets into the broth mixture and cook for 5 minutes.
- Blend: Puree until smooth using a blender or immersion blender.
- Finish with Creaminess: Stir in coconut milk. Adjust thickness with extra vegetable stock if needed.
- Final Touch: Bring soup to a brief boil, then turn off heat. Add lemon juice or serve with a wedge.
- Serve Warm: Garnish with herbs or seeds for a gourmet finish.
Pro Tips for Perfect Roasted Beet Soup
- Roast the beets well – this develops sweetness and deep flavor.
- Use full-fat coconut milk – gives richness without overpowering flavor.
- Blend thoroughly – silky texture is key for a luxurious mouthfeel.
- Add lemon at the end – keeps its brightness from fading during cooking.
- Make ahead – soup can be stored in the fridge for up to 4 days or frozen for 2 months.
Health Benefits of Roasted Beet Soup
Beets are rich in betalains, known for anti-inflammatory and antioxidant properties. They help improve blood flow, support detoxification, and are naturally low in calories. Combined with coconut milk and fresh vegetables, this soup is a nutrient powerhouse.
Serving Suggestions
- With Crusty Bread – perfect for dipping and soaking up flavor.
- Swirl of Yogurt – for tangy contrast.
- Sprinkle of Pumpkin Seeds – adds crunch and nutrition.
- Herb Garnish – parsley, dill, or microgreens for freshness.
FAQ – Roasted Beet Soup
Q: Can I make roasted beet soup without coconut milk?
A: Yes, you can use heavy cream, oat milk, or cashew cream for different textures.
Q: How can I avoid stained hands when peeling beets?
A: Wear gloves or peel them under cold running water to minimize stains.
Q: Can I roast beets ahead of time?
A: Absolutely! Store them in an airtight container for up to 2 days before making the soup.
Conclusion
Your roasted beet soup will be a feast of color, texture, and flavor comforting yet fresh, hearty yet light. With just a few simple steps, you’re creating a dish that’s impressive enough for guests yet easy enough for a weekday dinner. Now it’s your turn to fill your kitchen with the aroma of roasted beets and the promise of a deeply satisfying meal.