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.
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.