Creamy Beet Soup with Coconut, Ginger and Lime

Keeping it short and sweet today with... soup! A creamy beet soup with coconut, ginger and lime to be exact. With a generous sprinkling of black pepper, coriander and cumin for added complexity. And a secret ingredient... hemp hearts! They blend in beautifully with this magenta swirl of savory goodness, adding some protein to an otherwise light, tangy bowl. Inspired by willfrolicforfood.com
Cook Time 20 mins
Course Soup
Servings 4

Ingredients
  

  • 1 tablespoon virgin olive oil
  • 1 yellow spanish onion (~1.5 cups), chopped roughly
  • 2 large beets (~3.5 cups), peeled and cut into 1" pieces
  • 6 cups water OR vegetable stock
  • 3 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 3 inches ginger, minced
  • 1 tablespoon coriander seed, freshly ground
  • 2 teaspoons cumin seed, freshly ground
  • 1 teaspoon black pepper, freshly ground + more to taste
  • 1 teaspoon salt + more to taste
  • 1/4 cup hemp hearts
  • 2 tablespoons cashew butter
  • 2 cups full fat coconut milk
  • 1 tablespoon lime juice (~1 lime) + more to squeeze over top as you like
  • Handful chopped cilantro, to garnish
  • Handful chopped cilantro, to garnish

Instructions
 

  • Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
  • Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
  • To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!