Description

This creamy carrot and beet soup with spinach is a comforting and vibrant plant-based dish perfect for cozy evenings. It combines the natural sweetness of carrots and beets with warming spices like coriander and cinnamon, enriched with creamy coconut milk and a touch of fresh lime juice for brightness. Easy to prepare and packed with nutrients, this soup is a flavorful and nutritious way to enjoy your vegetables.

Ingredients

Scale

Base Ingredients

2 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2-inch knob fresh ginger, minced

Vegetables & Spices

4 medium carrots, peeled and cubed
2 medium beets, peeled and cubed
1 tsp ground coriander
¼ tsp ground cinnamon
½ tsp kosher salt, plus more to taste
¼ tsp black pepper

Liquids

4 cups low-sodium vegetable broth
1 13.5-oz can full-fat coconut milk (¾ cup plus reserved for garnish)
Juice of ½ lime

Greens & Garnish

3 cups loosely packed spinach, sliced
Optional: toasted pumpkin seeds for garnish

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Instructions

Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and ½ teaspoon kosher salt, cooking for about 4 minutes until the onion becomes translucent. Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add Roots & Spices: Add the cubed carrots and beets to the pot. Sprinkle in the ground coriander and cinnamon, then cook for 2 minutes, stirring to evenly coat the vegetables with the spices.
Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 25 minutes or until the vegetables are tender when pierced with a fork.
Blend: Using an immersion blender, purée the soup directly in the pot until it reaches a velvety smooth texture. Be cautious to blend evenly for a creamy consistency.
Enrich: Whisk in ¾ cup of the full-fat coconut milk, fresh lime juice, ½ teaspoon kosher salt (adjust if needed), and ¼ teaspoon black pepper. Warm the soup gently on low heat without boiling to combine flavors.
Finish: Stir in the sliced spinach ribbons and cook for about 1 minute until the spinach has wilted. Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
Serve: Ladle the soup into bowls, swirl the reserved coconut milk over the top for a creamy finish, and sprinkle with toasted pumpkin seeds if using. Serve warm for a comforting and nourishing meal.

Notes

Using fresh ginger adds warmth and depth to the soup, but you can use ground ginger if needed.
For a thinner consistency, add more vegetable broth or water when blending.
This soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 2 months.
To make it nut-free and vegan, ensure your coconut milk is natural and free from additives.
Adjust the coconut milk quantity to make the soup lighter or richer according to your preference.