Vegan Cranberry-Orange Beet Borscht

Total time1 hr 10 min

Prep time20 min

Cook time50 min

This vibrant magenta soup gets its warmth from a base of sautéed onion, garlic, and fresh ginger, brightened with turmeric and a whisper of Ceylon cinnamon. Tender beets and carrots simmer down with fresh cranberries until silky, then get blended completely smooth for that classic borscht texture. A splash of apple cider vinegar and a finish of fresh orange zest and juice give it the tangy-sweet balance that makes this dish so craveable. Each bowl gets a swirl of coconut cream on top, plus a scatter of fresh parsley or chives for color and bite. It's a cozy, nourishing bowl that fits neatly into a plant-based rotation, and the flavor only gets better as it sits, making it a great make-ahead option too.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the soup

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
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 tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
4 cups bone broth
Chef's tip
Use 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!