Yellow beet coconut soup

By Abbey Sharp
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This beautiful yellow soup is one you'll want to make for the whole family. 



  • 2 tablespoon olive oil
  • 1 yellow sweet onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons ginger, minced
  • 2 tablespoons curry powder
  • 1 cup carrots, peeled and diced
  • 3 cups yellow beets, peeled and diced
  • 4 cups low sodium vegetable stock
  • 1 can lite coconut milk
  • Salt and pepper, to taste


  • Red or candy cane beets, julienne
  • Toasted coconut chips
  • Hemp hearts


  1. Heat the oil in a large soup pot over medium high heat. Add the onion, garlic and ginger and stir until fragrant and softened, about three to four minutes. Add the curry powder, and stir until it coats the vegetables.
  2. Add in the carrots, beets, and stock and bring to a boil. Reduce the heat to a simmer, add the lid and cook for about 30-40 minutes until the beets are soft. Add in the coconut milk and puree using a handblender. Puree until smooth.
  3. To serve, top with a swirl of colourful beets, coconut and hemp hearts. Enjoy!


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