Beetroot Lemongrass Soup – Vibrant & Nourishing

This Beetroot Lemongrass Soup is a bold, fragrant, and nutrient-packed dish that brings together the earthy sweetness of beets, the bright citrusy notes of lemongrass, and the rich creaminess of coconut milk.

Perfectly balanced with ginger, chilli, and turmeric, this soup is not only warming and comforting but also anti-inflammatory, detoxifying, and gut-friendly. It’s a vibrant, plant-based soup that’s perfect as a light meal or an elegant starter.

Why You’ll Love This Recipe

Naturally detoxifying – Beets are loaded with antioxidants and support liver health.
Bright, zesty & creamy – Lemongrass and lime juice bring freshness, while coconut milk adds richness.
Anti-inflammatory boost – Turmeric and ginger work together to reduce inflammation.
Beautiful & bold – A stunning deep magenta colour that makes every bowl feel special.

Beetroot Lemongrass Soup – Vibrant & Nourishing

This Beetroot Lemongrass Soup is nourishing, beautifully vibrant, and bursting with flavor. It’s creamy yet refreshing, making it the perfect feel-good meal any time of the year.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 27 minutes mins

Course Soup

Servings 4

Calories 143 kcal

Ingredients

  

Soup

• 2 large beetroots peeled and chopped
• 1 lemongrass stalk outer layers removed, finely chopped
• 1 inch piece fresh ginger grated
• 2 garlic cloves minced
• 1 onion diced
• 1 carrot peeled, chopped
• 1 green chilli (optional) finely chopped
• 3 cups vegetable stock
• 1 cup coconut milk
• 1 tbsp lime juice
• 1 tsp tamari
• 1/2 tsp turmeric
• salt and pepper to taste

To serve

• fresh herbs (coriander, chives or parsley)
• coconut milk or yoghurt
• toasted sesame seeds

Instructions

 

Sauté the Aromatics

• Heat a drizzle of oil(coconut or olive) in a pot over medium heat.
• Add onions, garlic, and ginger—sauté for 2 minutes until fragrant.
• Stir in lemongrass& chilli, cooking for another minute.

Cook the Beetroot

• Add the choppedbeetroot and carrot to the pot.
• Sprinkle in turmeric, salt, and pepper, stirring to coat.
• Pour in vegetable stock, bring to a boil, then reduce heat to low.
• Cover and simmer for 25-30 minutes, or until the beets are fork-tender.

Blend Until Smooth

• Remove from heat. Use a stick blender (or transfer to a blender) to purée until smooth.
• Stir in coconut milk, lime juice, and coconut aminos. Adjust seasoning to taste.

Serve & Garnish

• Ladle into bowls and top any garnished (fresh coriander, chives or sesame seeds.)
• Drizzle with a little more coconut milk or yoghurt.

Keyword anti-inflammatory soup, beetroot soup, coconut milk soup, dairy-free beet soup, detox soup, healthy vegan soup, Indonesian-inspired soup, lemongrass soup, turmeric beetroot soup, vegan coconut soup