Creamy Coconut & Roasted Beet Soup with Pistachios & Greek Yogurt

July 23, 2015
0 Ratings
Photo by With The Grains
Author Notes

Bright and colorful, this is the perfect soup for all seasons. Eat it warm or chilled. Thick and creamy, I even recommend spreading some on a thick, rusty bread for a unique sandwich. To make this soup, you’ll need either an immersion blender, food processor or regular blender. —With The Grains

  • Serves 4-6
  • 2 tablespoons organic coconut oil
  • 1 local/organic sweet onion, diced
  • 4 local garlic cloves, minced
  • 1 piece ginger (about a 2-inch chunk), peeled and sliced
  • 6 small beets, peeled and roasted
  • 1 local parsnip, peeled and large dice
  • 2 medium local sweet potatoes, peeled and large dice
  • 4 cups homemade chicken stock (or vegetable stock for vegan version)
  • 15 ounces (1 can) organic coconut milk (full fat)
  • 1 pinch sea salt & pepper, to taste
  • 1 handful pistachios for garnish
  • 1-2 tablespoons Greek yogurt for garnish
  • 1-2 sprigs fresh cilantro for garnish
  • 1-2 radishes, sliced for garnish
In This Recipe
  1. In a large dutch oven or large pot, heat coconut oil over medium-high heat.
  2. Add onions, garlic and ginger, stirring often, until caramelized, about 20 minutes.
  3. Add parsnips and sweet potatoes, and sauté for another 4-5 minutes, then add stock and coconut milk.
  4. Bring to a boil, then reduce to low heat. Add beets, and continue to simmer until parsnips and sweet potatoes are tender, about 20-30 minutes. Season with sea salt and freshly ground pepper to taste.
  5. Using an immersion hand blender or regular blender, blend soup until desired smoothness.
  6. Garnish with a dollop or swirl of Greek yogurt, chopped pistachios, greens and fresh radishes. Enjoy!

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