clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a bright golden bowl of pureed beet soup beside a fresh loaf of gluten-free Irish Soda Bread.

Creamy Vegan Golden Beet Soup

  • Author: Jamie Monkkonen
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Vegan


This soothing Golden Beet Soup is made with pureed root vegetables, broth, spices, and coconut milk. It's vegan, healthy, and naturally gluten-free. 


  • 1 tablespoon coconut butter
  • 2 medium yellow onions, roughly chopped
  • 2 cloves garlic, crushed
  • 2 cups (475 ml) vegetable or chicken broth
  • 3 medium beetroots, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 2 medium white or sweet potatoes, peeled and diced
  • 1 14-ounce can (400 ml) full fat coconut milk


  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 bay leaf

Finishing Touches

  • salt and pepper to taste
  • lemon juice to taste (just the tiniest bit!)


  1. Prep: Heat coconut oil in a large pot on medium-high heat.
  2. Onion: Then add onions and cook, stirring on occasion, until caramelized (approximately 5-7 minutes). Use splashes of water as needed to deglaze the pan.
  3. Garlic: Add garlic and stir until golden (about 2 minutes).
  4. Cook the root veggies: Add broth, root vegetables, spices, and bay leaf. Bring to a boil and then reduce heat to simmer until root vegetables are soft (about 15 minutes).
  5. Puree the soup: Remove the bay leaf. Turn off heat and use an immersion blender to puree completely. You can also use a standard food processor or standing blender -- in this case, wait for the soup to cool completely before pureeing.*
  6. Add coconut milk: Stir in the coconut milk and serve hot.


*Important: Do not puree hot soup in a standing blender or food processor. The heat can cause the soup to expand and the top to pop off, creating a mess and burn hazard. 

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.

This recipe is delicious using beets of any color. The photos show a soup made with golden beets.

Make this recipe your own by adding additional beetroots (this recipe can handle one or two more) or other root vegetables.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Soup, Dinner, Lunch
  • Method: One-pot
  • Cuisine: American

Keywords: beet soup, beetroot soup, beet soup with coconut milk