Whole 30 Roasted Beet Soup with Ginger & Coconut
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Learn more →Ingredients
4 servings
For the roasted beets
- 2 lb beets (about 4 medium), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the soup
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- salt, to taste
For serving
- 2 tbsp fresh parsley or chives, finely chopped (optional)
- drizzle of full-fat coconut milk, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in foil and roast for 45–55 minutes, until a knife slides through the center of the largest beet with no resistance.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the back of a spoon. Roughly chop the peeled beets and set aside.
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