Beetroot Soup with Coconut Milk and Ginger

I’ve been watching the new season of Black Mirror that just came out. This was a show I was following a couple of years ago but it took a long time for the new season to be released. So it’s been exciting to finally have some new installments. As expected, the show is really well done but it’s also super intense, definitely not a binge watch. I can only watch one episode at a time. Last week, I watched the second episode of the season, a story depicting a man who becomes a guinea pig for a futuristic video game company in the horror genre, and ends up facing all of his fears in all too real virtual reality. I don’t want to give away to many details but it definitely made an impression.

Anyway, after the intensity of Black Mirror, I needed to cheer myself up and surround myself with nice thoughts and pretty colors. So I decided to make a pot of my beetroot soup. Beets have the power to change anything to the prettiest shade of pink. I like to add some ginger to warm up the flavour and some coconut milk of course. As for the potato croutons, I was inspired by Deliciously Ella and I think they are definitely a game changer!

Serve alongside your favorite creepy thriller or as a post-trauma cure.

Beetroot Soup with Coconut Milk and Ginger

Delicious and vibrant beetroot soup.

Prep time: 5 min
Cook time: 100 min
Total time: 105 min


  • 1 beetroot
  • 2 potatoes
  • 1 garlic clove
  • 2/3 cups coconut milk 150 ml
  • 1 healthy chunk of fresh ginger
  • 1 pinch of cumin
  • salt and pepper to taste

To serve:

  • 2 medium potatoes turned into "croutons"
  • chives
  • chili flakes


  1. Preheat oven to 220° C and place the beetroot on a baking tray and roast for about 1 hour. You'll know it's cooked when there are bubbles.

  2. In the meantime, peal the potatoes for the soup. Place in a sauce pan and cover with water, bring to a boil and let it simmer for 40 minutes or until soft.

  3. To make the croutons, chop the potatoes and cook in a pan with 1-2 tbsp olive oil, until crispy and tender. (You can also add onions if you'd like!)

  4. When the beetroot is cooked, let it cool and then peel the skin and cut in half. Place in the blender, with the potatoes (the ones boiled), coconut milk, garlic cloves, fresh ginger and cumin if using. Blend until smooth. This soup is thick, if you like a runnier consistency add water.

  5. You can heat up the soup a bit or serve immediately and top with croutons, chives and chili flakes.

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