Vegan Cranberry-Orange Beet Borscht
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(30)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and diced
- 1 cup fresh or frozen cranberries
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp salt, or to taste
For serving
- ¼ cup coconut cream, for swirling
- 2 tbsp fresh parsley or chives, roughly chopped (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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