Red Beet Soup
60 Min

Red Beet Soup

As a kid, I hated the taste of beets. But as an adult, I love beets and their visually stunning color when cooked correctly. Over the years, I have prepared about ten different beet soups, all of which I liked but did not love. When I made this one for my first restaurant, Indika, I did a small dance around the kitchen. I knew I had achieved beet soup nirvana. Even though there is only a small amount of chickpea flour, I have included this recipe in the lentil section because it is a significant change to the flavor of the soup. The chickpea roux along with the coconut milk mellows the earthy, slightly medicinal taste of the beets and brings out their sweetness. This soup is satisfying on its own, topped with your favorite melting cheese, or even as a sauce for grilled fish. 

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Cook Time

1 hour



Step 1
In a large saucepan, heat ¼ cup of the oil over medium-high heat. Add the chickpea flour, lower the heat to medium to low and cook, stirring frequently, for 4 to 5 minutes, until you have a golden-brown roux that gives off a nutty aroma. Add the beets, ginger, red chile powder, coconut milk, salt, and 3 to 4 cups of water and bring to a boil. Decrease the heat, cover, and simmer for 15 to 20 minutes, until the beets are cooked through. Take care not to overcook the beets or their bright color will be lost. Turn the heat off and allow the soup to rest for a few minutes.
Step 2
Transfer the soup to a blender and blend until smooth. At this point the soup may be chilled and kept in the refrigerator for 2 to 3 days. When ready to serve, bring the soup to a simmer, adding water if the soup is too thick.
Step 3
In a small sauté pan, heat the remaining 2 tablespoons of coconut oil over high heat, pop the mustard seeds, and add the kari leaves. Gently fold into the soup and serve.

1⁄4 cup plus 2 tablespoons coconut oil 

1⁄4 cup chickpea flour 

3 large or 4 small (about 11⁄2 pounds) red beets, peeled and cut into 1⁄2-inch cubes 

One 3-inch piece unpeeled ginger, sliced 

1 teaspoon red chile powder 

1 cup coconut milk 

2 teaspoons sea salt 

20 kari leaves, minced 

1 teaspoon black mustard seeds 

60 Min

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