Keeping it short and sweet today with… soup! A creamy beet soup with coconut, ginger and lime to be exact. With a generous sprinkling of black pepper, coriander and cumin for added complexity. And a secret ingredient… hemp hearts! They blend in beautifully with this magenta swirl of savory goodness, adding some protein to an otherwise light, tangy bowl. Inspired by willfrolicforfood.com
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories496
- % Daily Value *
- Total Fat 41g53%
- Saturated Fat 27g135%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 710mg31%
- Total Carbohydrate 29g11%
- Dietary Fiber 8g29%
- Total Sugars 15g
- Protein 10g
- Iron 38mg212%
- Potassium 1022mg22%
- Folate 83mcg21%
- Phosphorus 57mg5%
- Magnesium 50mg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Fullscreen Button.
Instructions
Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!
Ingredients
Directions
Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!
