Vibrantly colored and packed with nourishing ingredients, this Paleo Creamy Beetroot Soup is a show-stopper that's as healthy as it is delicious. Made with roasted beets, creamy coconut milk, and a hint of fresh lemon juice, this dairy-free recipe offers a velvety texture and naturally sweet, earthy flavor. Perfect for a cozy lunch or as an elegant starter, this soup is gluten-free, Whole30-compliant, and brimming with antioxidants and nutrients. Finished with a sprinkle of fresh dill, it’s a wholesome, comforting dish that’s as good for your body as it is for your taste buds.
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Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté for about 5 minutes until the onion becomes translucent.
Add the chopped beetroots and carrot to the pot, stirring occasionally, and cook for another 5 minutes.
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the beetroots and carrots are tender.
Remove the pot from heat and let it slightly cool.
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully blend the soup in batches in a countertop blender. Return to the pot if using the countertop blender.
Stir in the coconut milk, salt, black pepper, and lemon juice. Reheat gently over low heat if necessary.
Serve hot, garnished with fresh dill.
Serving size | (1964.2g) |
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Amount per serving | % Daily Value* |
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Calories | 712.3 |
Total Fat 31.6g | 0% |
Saturated Fat 23.8g | 0% |
Polyunsaturated Fat 0.5g | |
Cholesterol 0mg | 0% |
Sodium 6313.5mg | 0% |
Total Carbohydrate 97.2g | 0% |
Dietary Fiber 19.2g | 0% |
Total Sugars 63.3g | |
Protein 16.9g | 0% |
Vitamin D 0IU | 0% |
Calcium 203.8mg | 0% |
Iron 5.9mg | 0% |
Potassium 2588.1mg | 0% |
Source of Calories