Creamy Beet Soup with Coconut Yogurt - Vegan

The Creamy Beet Soup with Coconut Yogurt brings a vibrant splash of color and a subtle sweetness to your table, making it a feast for both the eyes and the palate. Each spoonful delivers a velvety texture and a rich, earthy flavor balanced by the light, tangy notes of coconut yogurt swirled on top.

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Temps de préparation 15

Temps de cuisson 40

Temps total 55

Type de plat Soup

Cuisine International

Portions servings

Calories 210 kcal

Ingrédients

4 medium beets, peeled and diced

1 large onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 tablespoon olive oil

1 can coconut milk

1/4 cup coconut yogurt

1 teaspoon apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh dill dill for garnish

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes.
Add the diced beets and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the beets are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Stir in the coconut milk, apple cider vinegar, salt, and black pepper. Simmer for an additional 5 minutes.
Ladle the soup into bowls and add a dollop of coconut yogurt on top.
Garnish with fresh dill before serving.

Nutrition (per 100g)

Keyword beet soup, beetroot, bright and colorful, coconut yogurt, comfort food, creamy soup, dairy-free, easy recipe, flavorful, gluten-free, gourmet, healthy soup, hearty soup, nutritious meal, seasonal vegetables, vegan soup, winter recipe

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Creamy Beet Soup with Coconut Yogurt – Vegan