Beet-Coconut soup

We had been desperately waiting for snowfall this year.

Living in the Midwest has definitely trained us for the extreme weather conditions. I remember my first winter here, the days began to freeze just after Thanksgiving and it was freaking -24 degree F on new year’s eve. Good Lord!

On the contrary, this year has been stable, temperature wise. We had temps going up to 20 degree C even in mid December. Shocking, isn’t it?

Alas this weekend, we got a beautiful drizzle of snowflakes and now it feels like “It’s beginning to look a lot like Christmas!”

In honor of the first snow and the mercury dip, I made soup to warm us up. I saw a lonely beet and some leftover coconut milk that needed to be finished asap. I went in for the Vegan creamy version of the beetroot soup.

This soup is easy to make. Just add all the ingredients together and pressure cook until soft and cooked. Easy one pot soup recipe.

The coconut milk made it creamy and the beetroot gave the soup it’s deep pinkish-red hue. A truly gorgeous looking Vegan soup, I’d say.

We sipped onto the soup looking at the gentle snowfall. Taking in the beautiful sight until the delicate snow solidified to become ice.

How I made my beet-coconut soup?

This soup is made with the ingredients I had handy. But trust me the end result is so much better.

  • Turn on the Instant pot to Saute mode for 10 mins.
  • Add 2 tbsp coconut oil and melt it.
  • Then add 1 tbsp of grated ginger and 2 cloves of garlic.
  • Stir until the garlic changes color.
  • Then add chopped 1/2 medium yellow onion.
  • Don’t worry about the size of the chopped onion. It is going to be ground to a fine paste.
  • Cook the onion until translucent. 
  • Wash and peel the beetroot and chop into chunky pieces. The chopped pieces roughly equate to 2 cups.
  • Add 1/2 cup coconut milk, 1/2 cup veggie broth.
  • You can skip veggie broth and add coconut milk completely. 
  • I am using this Veggie broth. The choice of Veggie broth for me depends upon the sodium content. Look for low sodium products so that you don’t end up consuming high-sodium food.
  • Add 2 tsp cumin powder and 1 tsp salt (or as per taste).
  • Close the Instant pot with lid and then close the venting.
  • Switch the Instant pot to Pressure Cook mode and cook for 15 mins for high pressure.
  • Let the pressure release naturally after 15 mins of pressure cooking.
  • Let the soup cool down slightly.
  • Now, you can either use immersion blender to puree the soup OR you can use blender to make smooth paste.
  • If using the blender, once done, transfer the soup to the Instant pot.
  • Turn the Saute mode on for 10 mins and let the soup simmer.
  • Stir occasionally and after 10 mins of simmering, turn off the Instant pot.
  • Serve the soup in a bowl and garnish it with pumpkin seeds and fresh cilantro.
vegan soup

Instant pot Vegan beet soup

Jui Chakrapani
Vegan beet soup is creamy and delicious soup. The coconut milk makes the soup creamy and the beetroot brings in the beautiful color.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 4

Equipment

  • Instant pot

Ingredients
  

  • 1 beetroot
  • 1/2 medium onion around 1 cup
  • 2 cloves garlic chopped
  • 1 tbsp grated ginger
  • 1 tbsp coconut oil
  • 1/2 cup coconut milk
  • 1/2 cup veggie broth
  • 1 tsp salt
  • 2 tsp cumin powder
  • 1/4 cup celery stalk chopped

Instructions
 

  • Turn on the Instant pot to Saute mode for 10 mins.
  • Once the IP pot is hot, add 2 tbsp coconut oil and melt it.
  • Then add grated ginger and garlic. Stir until the garlic changes color.
  • Then add chopped 1/2 medium yellow onion and cook until onion looks translucent.
  • Then add chopped beetroot to the pot and stir everything well.
  • To the pot add 1/2 cup coconut milk, 1/2 cup veggie broth.
  • Add 2 tsp cumin powder and 1 tsp salt (or as per taste).
  • Add chopped chopped celery stick to the pot and mix.
  • Close the lid and then close the venting.
  • Switch the Instant pot to Pressure Cook mode and cook for 15 mins for high pressure.
  • Let the pressure release naturally after 15 mins of pressure cooking.
  • Let the soup cool down slightly.
  • Now, you can either use immersion blender to puree the soup OR you can use blender to make smooth paste. Transfer back to the IP pot.
  • Turn the Saute mode on for 10 mins and let the soup simmer.
  • Stir occasionally and after 10 mins of simmering, turn off the Instant pot.
  • Serve the soup in a bowl and garnish it with pumpkin seeds and fresh cilantro.
Keyword beet soup, beetroot, coconut milk, delicious soup, easy, Indian soup, quick soup, vegan, vegan soup
Something about me...

Hi!

I am Jui. If you love tea, vegetarian food and lots of giggles, we probably work on the same wavelength. I mostly re-create long lost Maharashtrian traditional recipes and also develop recipes that are vegan and vegetarian.

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