Spiced Orange Beet Soup with Coconut Yogurt

This brilliantly colored vegan soup is packed with goodness.

Number of servings

ingredients

  • 3 large Sunkist® Minneola tangelo or Valencia oranges, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons ground coriander
  • 2 cups vegetable broth or stock
  • 2 medium-sized beets chopped into 1-inch chunks (about 2 cups)
  • .25 teaspoon salt (or to taste depending on the broth you use)
  • Garnish: 1 cup unsweetened coconut yogurt

PREP TIME

Preparation: 25 minutes

Directions
  1. Juice the citrus into a measuring cup; you will need about 3/4 cup of juice. Set aside.
  2. Heat the olive oil in a soup pot over medium-high heat.
  3. Add the garlic and ginger and cook, stirring often for about 1 minute.
  4. Add the ground coriander, broth and beets, bring to a simmer, and then turn the heat down to medium.
  5. Cover pot with a lid and cook until beets are just tender (about 10 minutes).
  6. Remove from heat and stir in the orange juice.
  7. Working in small batches, purée the soup in a food processor or blender until smooth.
  8. Return the puréed soup to the pan and heat until hot, but do not boil. Season to taste with salt.
  9. Serve soup drizzled with the coconut yogurt.


    NOTES:
    • If you’re short on time you can always pick up raw shredded beets from your grocer’s salad bar for an easy alternative to prepping fresh beets.
    • Microwave the coconut yogurt a few seconds before drizzling, to warm it and thin the consistency.