This Roasted Beet Soup, with a hint of garlic and ginger, gets it’s opulent coloring from beets alone. The beets and garlic are roasted before being incorporated into the soup. Made with coconut milk, this is perfect for those who are lactose intolerant.
Valentine’s Day is right around the corner and I have a soup for you! I figured I would balance out all those wonderful heart-shaped cookies and decadent red velvet cupcakes and drinks that are almost too pretty to drink, with this savory and healthy soup. After all, life is about balance, right?
This roasted beet soup, with a hint of garlic and ginger in it, gets it’s opulent coloring from beets alone. Now, don’t let the garlic scare you off. Along with the beets, the garlic is also first roasted before being incorporated into the soup. It thus renders the soup with a very subtle garlic flavoring. As this soup is made with coconut milk, it is perfect for all of us who are lactose-intolerant as well.
As legend has it, beets were supposedly first cultivated by the Romans. And, seeing that one of the stories behind the origins of Valentine’s Day involves a Roman Priest named St. Valentine, Roasted Beet Soup seemed fitting for a Valentine’s Day meal plan.
Speaking of plans – what are your Valentine’s Day plans? Are you planning on having dinner at a romantic restaurant? Or, are you planning on bestowing your significant other with cards, chocolate, and flowers? Or, maybe a romantic meal in? These days, when it comes to romantic love, Valentine’s Day is to me, what Christmas was to Scrooge before his epiphany. But, Valentine’s Day in our house has never been about romantic love but (to get corny) my love for my daughter and so I make it a point to make something special for her each year.
Seeing beets are known for their plethora of nutrients and are even popular among elite athletes during racing events, I figured a creamy, flavorful soup was the way to go. Also, seeing that Valentine’s Day is followed by 50%-Off-Valentine’s-Chocolates-Day, I figured all of us who plan on going after those chocolates go on sale need the power of beets fueling us on!
- 3 beets, roasted
- 2 cloves garlic, roasted
- 1 teaspoon fresh grated ginger
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¾ cup vegetable stock
- ¾ cup coconut milk
- Crispy roasted chickpeas, diced roasted beets, and cilantro for garnish
- Roast the beets and garlic by wrapping them all individually in foil and placing in a 400ºF oven for 45 minutes.
- Handling the beets carefully, peel the skins off them after they are roasted.
- Then place the beets and garlic along with the ginger, salt, pepper, paprika, cumin, and vegetable stock in a blender and pulsed to creamy.
- Add this beet mixture to a pan on low heat and add in the coconut milk, stirring constantly for about 5 minutes.
- This soup is best served warm and can be garnished with crispy roasted chickpeas, cilantro, hard boiled eggs, or even cheese.
We hope you love this Roasted Beet Soup recipe from SoFabFood Contributor, Shashi from Runnin Sri Lankan as much as we do. If you enjoyed this bright and delicious soup recipe, be sure to subscribe to our newsletter so you never miss another one like it. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our members are sharing. Enjoy!