Thai Beet Soup

13 65 397
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 5
Thai Beet Soup
Health Rating


5 beet(s) Beets, raw (peel if not organic; chop into bite size)
2 tbsp Coconut oil (virgin )
4 medium shallot(s) Shallots (chopped)
3 clove(s) Garlic (minced)
4 cup Vegetable stock/broth
2 tbsp Ginger, dried (peeled and grated )
1/2 cup Lemongrass (mince 1/3 of the stalk)
2 cup Coconut milk
1 tbsp Tamari, gluten free, reduced sodium
1 tsp Honey, raw
2 fruit Lime (juiced)
1/2 tsp Salt (unrefined )
1/4 cup Cilantro (coriander) (for garnish )


  1. Preheat over to 350F. Place beets in baking dish and cover the bottom of the dish with ½ inch of water. Cover and bake until tender – approx. 45 minutes.
  2. Once beets are ready, melt coconut oil in large pot over medium heat.
  3. Add shallots and garlic - cook for 3 minutes – stirring frequently.
  4. For the remainder of the lemongrass that is inedible (outer leaves and upper portion), you can bruise/pound them with a mortar to release the oils and add to the soup whole for extra flavour.
  5. Add the beets and the rest of the ingredients, except for the cilantro.
  6. Simmer until heated throughout.
  7. Serve in bowls and garnish with cilantro.


**If you prefer a pureed soup – you can use an immersion blender to blend

until smooth. (Just remove the bruised lemongrass first)

**Lemon zest can be substituted for lemongrass (zest of ½ lemon = 1 stalk of lemongrass).

Nutrition Facts

Per Portion

Calories 397
Calories from fat 237
Calories from saturated fat 224
Total Fat 26.3 g
Saturated Fat 24.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 9.8 g
Cholesterol 0
Sodium 1222 mg
Potassium 838 mg
Total Carbohydrate 34 g
Dietary Fiber 6.0 g
Sugars 8.0 g
Protein 6.1 g

Dietary servings

Per Portion

Fruit 0.4
Vegetables 2.2

Energy sources





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