Beet, Ginger Beer, and Coconut Milk Soup

I am a huge fan of beets whether they are roasted, pickled, tossed in salads, or even made into chips. 

But I have never had the pleasure of tasting beet soup..until now. 

I found this recipe online and adapted it slightly by adding ginger beer. This did change the texture and thickness some so it doesn’t hold heavy garnishes as well {I just stirred a little sour cream in instead of adding on top} but I still loved how this creamy purple soup {as Ava calls it} turned out! 

• 1 tbsp olive oil
• 1 large Vidalia onion, diced
• 3 cloves garlic, pressed
• 3 large red beets, peeled and cut into small cubes
• 3 1/2 cups vegetable broth
• 1 can (14.5 ounces) coconut milk
• 1 (12oz) bottle of Reed’s Ginger Brew
• salt/pepper, to taste
• parsley, diced for garnish
• sour cream, for topping (optional)
• crusty bread, for serving

Directions:

 

Beautiful peeled red beets are the base of this tasty “purple soup”.

Add olive oil and diced onions to a pot over medium heat. Cook until softened.

Stir in garlic and cook, stirring, for another 2 minutes.

Peel and chop the beets.

Add beets and 3 1/2 cups broth and bring to a boil.

Reduce heat and simmer until beets are
fork-tender, 20 minutes. 

 With an immersion or regular blender, puree
soup until smooth.

Stir in ginger beer, coconut milk, salt and pepper. 

Garnish with parsley and top with sour cream if desired and serve with bread.

This creamy soup has a sweet and somewhat tart flavor

 and is absolutely delicious served hot with crusty bread for dipping.