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Coconut, Beet, and Ginger Soup

This vibrant coconut, beetroot and ginger soup is a stunning dairy-free dish that combines earthy flavours with a hint of citrus. The natural sweetness of the beetroot is balanced perfectly by the warmth of fresh ginger and the creamy richness of coconut milk. Using chicken bone broth adds a deep, savoury base, while a splash of white wine and vinegar provides a bright acidity that lifts the entire bowl. It is a comforting yet revitalising meal that brings a beautiful splash of colour to the table.

Perfect for a healthy lunch or a light starter, this nutrient-dense soup is incredibly simple to prepare and stores exceptionally well. The addition of fresh orange zest and segments as a garnish provides a fragrant finish that cuts through the richness of the coconut. You can easily batch-cook this recipe to keep in the fridge for a busy week or freeze it for a quick, homemade meal whenever you need a nourishing boost.

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Ingredients for Coconut, Beet, and Ginger Soup

  • 1 tablespoon ghee or olive oil

  • 1 large thumb-size piece fresh ginger, peeled and chopped

  • 1 small shallot, peeled and chopped

  • 3 sprigs fresh rosemary

  • 3 garlic cloves, smashed

  • 1 teaspoon sea salt, plus more as needed

  • 1/2 cup white wine

  • 900g whole beets, greens removed

  • 1 cup coconut milk

  • 725ml Chicken Bone Broth

  • 1 tablespoon white wine vinegar

  • 1 small orange, segmented

  • Finely grated zest of 1 small orange

How to make Coconut, Beet, and Ginger Soup

In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.

Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.

Prepare a bowl of ice water.

Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.

Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.

The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 16 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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