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
Continue After Advertisement
Ingredients
-
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
Directions
-
In a large dutch oven or large pot, heat coconut oil over medium-high heat.
-
Add onions, garlic and ginger, stirring often, until caramelized, about 20 minutes.
-
Add parsnips and sweet potatoes, and sauté for another 4-5 minutes, then add stock and coconut milk.
-
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.
-
Using an immersion hand blender or regular blender, blend soup until desired smoothness.
-
Garnish with a dollop or swirl of Greek yogurt, chopped pistachios, greens and fresh radishes. Enjoy!
See what other Food52ers are saying.