Creamy Beet Soup Without All the Cream

Experience the rich flavors and velvety texture of Creamy Beet Soup Without All the Cream, a vibrant and wholesome dish that’s as nourishing as it is beautiful. This dairy-free recipe achieves its luscious creaminess from roasted beets and a splash of full-fat coconut milk, making it both indulgent and light. Aromatic spices like cumin and coriander elevate the earthy sweetness of the beets, while a touch of fresh lemon juice adds brightness. This healthy, plant-based soup comes together in under an hour and is perfect for cozy dinners or elegant entertaining. Garnished with fresh dill and served alongside crusty bread, it’s a feast for the senses!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium-sized (about 1.5 lbs total) beets
• 1 large carrot
• 1 medium yellow onion
• 3 whole garlic cloves
• 4 cups vegetable broth
• 0.5 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Scrub the beets well, trim off the stems, and wrap them individually in aluminum foil. Place them on a baking sheet and roast for 30-40 minutes or until they are fork-tender.

Step 2

While the beets are roasting, peel and dice the carrot and onion, and peel the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for 5-7 minutes until softened.

Step 4

Add the garlic cloves, ground cumin, and ground coriander. Cook for another 1-2 minutes until fragrant.

Step 5

Once the beets are cool enough to handle, peel off the skin (it should slide off easily). Chop the roasted beets into smaller pieces.

Step 6

Add the chopped beets to the pot with the vegetables, then pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors meld.

Step 7

Use an immersion blender to puree the soup directly in the pot until it is smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 8

Stir in the coconut milk and lemon juice. Season with salt and black pepper to taste. Warm the soup gently over low heat without bringing it to a boil.

Step 9

Serve the soup hot, garnished with fresh dill if desired. Enjoy with crusty bread or a salad for a complete meal!

Nutrition Facts

Serving size	(3952.5g)

Amount per serving	% Daily Value*
Calories	2187.3

Total Fat 70.7g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 10122.4mg	0%
Total Carbohydrate 352.2g	0%
Dietary Fiber 96.4g	0%
Total Sugars 214.1g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 698.3mg	0%
Iron 34.0mg	0%
Potassium 11509.6mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 27.5%

Protein: 11.7%

Carbs: 60.8%