Clearly we are on a soup kick at the Hungry Southern Belle house.  The weather is perfect for this comforting treats and the lighter fare suits our healthy eating goals as well.   I made this special little find last night and it is definitely a keeper!  It certainly made more than the suggested 4 servings…in fact, I think a certain someone (*Riche wink wink*) went back for two or three helpings.  With the amazing health properties of both the fresh beets and fresh ginger, I wasn’t going to complain about that!  I paired the soup with a lovely fresh “power greens” salad and garnished the soup with a little bit of creamy goat cheese.  All in all a huge winner!  I look forward to making it closer to Christmas and add a lovely pop of green with some Italian parsley perhaps.  Either way, I hope that y’all enjoy it as much as we did!!!

Beet Ginger Coconut Soup

(Serves 4 – recipe courtesy of barre3)

INGREDIENTS:

1 tbsp coconut oil
3 large purple beets, scrubbed clean and cut into ¼-inch pieces
14.5-ounce can white cannellini beans
1 tbsp ginger, minced
1 large yellow onion, diced
3 large cloves of garlic, minced
Dash of cayenne pepper
Dash of red pepper flakes
1/2 cup full-fat coconut milk
4-5 cups veggie stock
salt and pepper, to taste
4 tsp roasted sesame seeds

INSTRUCTIONS:

1. In a large soup pan, heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally.
2. Add beets, beans, garlic, and ginger. Cook for about 3-5 more minutes, stirring often.
3. Add 4 cups of veggie stock, and bring to a boil. Reduce heat to low, and simmer for about 25 minutes.
4. Add cayenne pepper and red pepper flakes.
5. Make sure beets are fork tender, and then puree the soup with an immersion or countertop blender.
6. Add more stock or water if soup is too thick. Stir in the coconut milk.
7. Season to taste with salt and pepper. Serve warm, topped with sesame seeds, and enjoy.