beet, ginger & coconut milk soup

want to make the prettiest-colored soup EVER? well boy have i got just the thing for you.beet, ginger & coconut milk soup // kitsch+camera{photo cred: platejoy}

it seems i’m into colored foods lately–green tea pancakes in my last post, now fuchsia soup. what other directions can i take this?! #nevergrowingup

for realz though, let me tell you about the soup.

this beet, ginger & coconut milk soup takes all of 10 minutes to make, as it uses pre-cooked or canned beets. (although if time allows, boiling or roasting your own beets to use would probably be tastier–and certainly more nutritious!) this is a recipe i developed as a platejoy meal, and one of my personal favorites for its ease, its single serving size (it’s the only soup i can make that i don’t have to eat for a week!) and of course, for its lovely pink hue.

it’s the perfect lunch or appetizer, and if you add some rice, it serves as an excellent (heartier) main course as well. i hope you enjoy!



  • 8 oz pre-cooked beets
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 clove garlic
  • 2 tsp fresh ginger
  • juice of 1/2 lime
  • fresh mint, to garnish


  1. combine all ingredients in a blender or food processor. blend until smooth, adding more water if needed.
  2. in a small saucepan, heat on the stovetop, stirring every minute until warmed through.
  3. chop mint and sprinkle on top.

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