Everyday Dairy-Free Living

Beet and Potatoes Sipping Soup

February 19, 2016
By: of Thrive
Prep 20 min
Cook 30 min
Yield 6-8

Made with beets, purple sweet potatoes, and flavorful root veggies, this vibrant and creamy soup is one you can sip on hot or cold!


  1. In a large pot, heat the coconut oil over medium heat until melted. Add in the onion, carrots, and parsnip until the onions are fragrant and translucent (about 5 min).
  2. Add in the garlic, salt, and spices and sweat for another minute.
  3. Add the vegetable broth, then the beets and sweet potatoes and bring to a low boil. Reduce to a simmer and let stand until the potatoes are tender (about 20 minutes).
  4. When the veggies are tender, add in the minced ginger and culinary coconut milk. Remove from heat and stir for about a minute.
  5. Place all contents of the pot into a blender (or use an immersion blender) and blend until very smooth.
  6. Take with you in a jar for a light lunch, or serve in a bowl as a hearty side.
  7. You can also serve in 3oz glasses garnished with dill as a sophisticated amuse bouche!

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