Thai Beet Soup

Thai Beet Soup

Prep Time: 10 minutes
Cook Time: 55 minutes
Course: Mains
Servings: 6


  • 5 medium beets – peeled, chopped bite size
  • 2 tbsp coconut oil
  • 4 shallots, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable stock
  • 2 tbsp ginger, grated
  • 1 stalk lemongrass (discard outer dry leaves and mince the bottom 1/3 of stalk)
  • 2 cups coconut milk
  • 1 tbsp tamari
  • 1 tsp honey
  • 2 limes, juiced
  • 1/2 tsp salt
  • 1/4 cup cilantro for garnish


  • Preheat over to 350F. Place beets in baking dish and cover the bottom of the dish with ½ inch of water. Cover and bake until tender – approx. 45 minutes.
  • Once beets are ready, melt coconut oil in large pot over medium heat.
  • Add shallots and garlic – cook for 3 minutes – stirring frequently.
  • For the remainder of the lemongrass that is inedible (outer leaves and upper portion), you can bruise/pound them with a mortar to release the oils and add to the soup whole for extra flavour.
  • Add the beets and the rest of the ingredients, except for the cilantro. Simmer until heated throughout.
  • Serve in bowls and garnish with cilantro.


* If you prefer a pureed soup – you can use an immersion blender to blend until smooth. (Just remove the bruised lemongrass first)
* Lemon zest can be substituted for lemongrass (zest of 1/2 lemon = 1 stalk of lemongrass.
Recipe adapted from the Joyous Health cookbook
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