Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan]

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Discover more recipes with these ingredients Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan, Gluten-Free] Ingredients You Need for Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan] How to Prepare Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan]

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Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan, Gluten-Free]

This soup is absolutely hypnotizing! Creamy coconut milk is swirled into delightfully pink beet soup, making for a show-stopping, beautiful dish.

Ingredients You Need for Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan]

Olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
3 large red beets, peeled and cut into small chunks
5 cups vegetable broth
1 can coconut milk
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Parsley
Crusted bread, optional

How to Prepare Creamy Beet and Ginger Soup With a Coconut Swirl [Vegan]

Heat a bit of olive oil over medium heat in a large pot.
Sauté onions until clear, about 5-6 minutes.
Add garlic and ginger and cook until aromatic. This will take about 5 minutes and make sure to stir often so they don’t burn.
Add beets and 4 of the 5 cups of broth. Bring to a boil then reduce and let simmer about 20-25 minutes or until beets are tender.
Pour everything from the pot into a blender and blend until smooth. Pour back into the pot and add any remainder of broth until its desired consistency. Remember you’re adding the milk next.
Stir in coconut milk and season with salt and pepper.
I like to keep about 2 tablespoons of the milk in the can and use it to create a white swirl in contrast to the pink soup color. Garnish with parsley and julienned beets and serve with crusted bread. Serve immediately. Enjoy!

See also What a delightful gathering of vegan friends and family this holiday season will be! To make the occasion even more special, here are 5 mouthwatering vegan Christmas sides that everyone will love: 1. Roasted Brussels Sprouts with Balsamic Glaze? Yes, please!A classic winter veggie gets elevated by a sweet and tangy balsamic glaze. Simply toss halved Brussels sprouts with olive oil, salt, and pepper; roast at 400°F for 20-25 minutes or until caramelized. Drizzle with your favorite store-bought or homemade balsamic glaze. Voilà! A match made in heaven.2. Vegan Sweet Potato Casserole? Ho ho ho, you'll be the belle of the ball!Get ready to swoon over this creamy, dreamy casserole. Bake 2 large sweet potatoes at 400°F for 45-50 minutes or until tender. Then, mix cooked mashed sweet potatoes with vegan cream cheese, sugar, and spices. Transfer to a baking dish, top with marshmallows or coconut flakes, and bake at 350°F for an additional 25-30 minutes or until golden.3. Green Bean Almondine? A crunchy, zesty treat that's sure to please! In a large skillet, sauté 1 pound of trimmed green beans with sliced almonds, minced garlic, lemon zest, and a pinch of salt over medium heat for about 5-7 minutes or until tender but still crisp. Add a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Serve warm.4. Mashed Cauliflower Gratin? The ultimate comfort food!Preheat your oven to 375°F. In a large pot, boil 1 head of cauliflower florets until tender. Drain, then mix with vegan butter, salt, pepper, and a pinch of nutmeg. Transfer the mash to a baking dish, top with breadcrumbs or crushed crackers, and bake for 20-25 minutes or until golden.5. Maple-Glazed Carrots? Sweet and savory, the perfect side! Toss 4 large carrots with olive oil, salt, and pepper on a sheet pan. Roast at 425°F for about 20-25 minutes or until tender but still crisp. Meanwhile, whisk together maple syrup and Dijon mustard. Brush the glaze over the carrots during the last 5 minutes of roasting. Voilà!