Ingredients: Gather beets, onion, garlic, vegetable broth, coconut milk, olive oil, salt, pepper, and optional garnishes like fresh herbs or sour cream.
Preparation: Preheat the oven to 400°F (200°C). Peel and chop the beets into small cubes. Peel and dice the onion, and peel and crush the garlic cloves.
Roast Beets: Toss the chopped beets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes until tender and slightly caramelized.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and crushed garlic, sauté until softened and fragrant.
Blend: Add the roasted beets to the pot along with vegetable broth. Bring to a simmer and cook for about 10-15 minutes until the flavors meld together. Then, use an immersion blender or transfer the soup to a blender to puree until smooth.
Add Creaminess: Stir in coconut milk to add creaminess to the soup. Season with salt and pepper to taste.
Serve: Ladle the creamy roasted beet soup into bowls. Garnish with fresh herbs or a dollop of sour cream if desired. Serve hot and enjoy!
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