Creamy Beet Soup with Coconut, Ginger and Lime — Will Frolic for Food (2025)

This post is sponsored by Made In Cookware.

Keeping it short and sweet today with... soup! A creamy beet soup with coconut, ginger and lime to be exact. With a generous sprinkling of black pepper, coriander and cumin for added complexity. And a secret ingredient... hemp hearts! They blend in beautifully with this magenta swirl of savory goodness, adding some protein to an otherwise light, tangy bowl.

I got the inspiration for this bowl from a beet ginger soup I picked up from Juice Laundry, a local vegan juice / smoothie spot. Their version was smooth and thick with a lime cashew cream swirled over top and so much ginger that it made my ears pop! I was fighting off the beginnings of a cold at the time, so that combo of earthy-savory-tangy-spicy was exactly what I needed.

This recipe is a one-pot wonder, done in under 30 minutes and made with simple ingredients. I took a few jars of it to a lady full moon music jam potluck on Sunday and it got lots of love! It's always affirming to have my food-loving friends give my recipes a thumbs up; and it never hurts to have extra taste-buds weigh in before I post a recipe on the internet where it will live forever.

I made todays soup in my new fav pot, the Made In Cookware Stock Pot. I'm really glad I got the opportunity to work with Made In because otherwise I might not have been exposed to their cookware line. Their whole goal as a brand is to make eco-friendly, sustainable, superior-quality cookware at wholesale prices. The idea is that we -- the consumer -- don't have to rely on big box stores for cookware when we can get better products directly from a USA-made brand that's doing it right.

They never use harmful coatings on their pans. Production materials get recycled. And extra metal either gets melted down and reused or it gets ground into a powder and moulded into car parts. The non-reactive stainless steel is thick but not crazy heavy -- which makes the pots safe for my kickin' gas burner.

From personal experience so far I can say that my Made In Stock Pot has nice even heating. It cooks up veggies in no-time and everything cooks the same, whether at the center of the pot or the edge. The lip on the pot makes it easy to pour smooth soups without splashy-drippy explosions (this seems to be my main problem with pots across the board). It's light enough that I can easily move it from surface to surface (filled with bubbling broth) without agitating my often over-taxed wrists. And the brushed steel is wicked easy to clean, even without a non-stick coating.

I don't know about you but I'm putting some frying pans and saucepans on my Christmas wish list. I'm not really the type of gal to buy "sets" of things (I like my hodgepodge of pan friends, thankyouverymuch). But the quality of these babies is stellar enough I'll give it a shot.

Now, onwards… to the soup!

This beet soup is made creamy with coconut milk, hemp hearts and a little bit of cashew butter. I find the combo gives this soup a smooth, supple viscosity — giving it more of a “bisque” feel. Coriander and cilantro give it an herbal complexity. Cumin takes it in a slightly Southwestern direction. Ginger and black pepper give it some heat. And apple cider vinegar and lime juice help to balance out the natural earthy-sweetness of the beets.

The perfect unexpectedly tangy beet soup to warm you up on a cold Winter evening.

Created by Renee on December 4, 2017

Note: If you don’t have hemp hearts on hand you can omit them. I added them for an extra boost of protein and bit more thickness.

• Cook Time: 20m

• Serves: 4

Ingredients

• 1 tablespoon virgin olive oil
• 1 yellow spanish onion (~1.5 cups), chopped roughly
• 2 large beets (~3.5 cups), peeled and cut into 1" pieces
• 6 cups water OR vegetable stock
• 3 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 3 inches ginger, minced
• 1 tablespoon coriander seed, freshly ground
• 2 teaspoons cumin seed, freshly ground
• 1 teaspoon black pepper, freshly ground + more to taste
• 1 teaspoon salt + more to taste
• 1/4 cup hemp hearts
• 2 tablespoons cashew butter
• 2 cups full fat coconut milk
• 1 tablespoon lime juice (~1 lime) + more to squeeze over top as you like
• Handful chopped cilantro, to garnish
• Optional garnish: pink peppercorns, more hemp hearts, drizzle coconut milk

Instructions

1. Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
2. Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
3. To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!

This post is sponsored by Made In Cookware. All opinions, words and musings are my own. Thank you for supporting the brands that support this site!