Oven Roasted Beet Soup with Coconut 

Brighten up a gloomy fall day with this vibrant beet soup that not only looks beautiful, but tastes delicious! It’s loaded with earthy, sweet flavors and a hint of coconut.

(I teamed up with an old friend who is a photographer and she captured this stunning photo for me. Thank you Nicole & John! Check out all of their work on Instagram: @nicolejohnphoto)

I’m sad to admit that I often forget about beets. They typically are not my go-to veggie of choice. However, now that I’ve discovered this soup, I’ll be getting my beet on much more! Plus, similar to all plant-based foods, there are endless benefits to this amazing and gorgeous root. I’ve listed a few benefits and this yummy recipe below!

The Health Benefits of Beetroot



1.1 lb beets

2 celery stalks

1 onion

4 cups vegetable stock for a thinner soup

3 tablespoons extra virgin olive oil

salt & pepper to taste

1 can coconut milk 13.5fl oz

1 lemon (small)


Preheat the oven to 200C/400F.

Wash and peel the beets. Cut them into chunks and place on a baking tray lined with baking paper (or tin foil). Drizzle with olive oil and season with salt and pepper.

Place the tray in the oven and bake for 30 minutes. 15 mins into baking stir the beets around.

Meanwhile: Wash and dice celery. Peel and dice the onion. In a larger pot heat the oil and throw in diced celery & onion. Saute for 15 minutes.

Take the beets out of the oven and throw them in the pot. Pour in the vegetable stock, cover and bring to a boil. Reduce the heat and simmer for about 5 minutes.

Turn off the heat and let the soup cool down for 5-10 minutes. Use a blender to purée until smooth. Then transfer back to pot.

Finally, pour in the coconut milk and stir well.

Add lemon juice from 1/2 of the lemon and taste it. If you like its taste you are done. If not add more lemon (or seasoning).

Serve warm.

*I found this recipe on Happy Foods Tube!

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