| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 pound roasted or boiled red beets, coarsely chopped
- 1 cup light coconut milk
- 2 teaspoons fresh lime juice
- 1 teaspoon finely grated peeled ginger
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 teaspoons nonfat plain Greek yogurt
- 4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds
Instructions
- Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
- To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 127 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 429 mg |
Reviews
Delicious! Using up some of my garden red beets and this soup is so pretty and I love the flavours! I will try again with my golden beets!
This is one of my go to recipes when I have lots of beets. It is one of the most delicious healthy recipes I’ve ever tried! The ginger is such a great pairing with the beets!