Beet and Ginger Soup

Beets contain betanin and vulgaxanthin, which have been shown to provide anti-inflammatory and detoxification support. Replace the red beets with yellow beets to make this soup into a fun yellow treat!

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. coconut oil
  • 2 small white onions, peeled and cut into quarters
  • 48 oz. gluten-free vegetable stock
  • 2 Tbsp. grated fresh gingerroot
  • 6 large beets, peeled and quartered
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. chopped dill


  • In a large pot (6-quart or bigger), heat the coconut oil over medium-low heat. Add the onions and cook, stirring until the onions become translucent, about 5 minutes.
  • Add the vegetable stock, ginger, and beets. Cover and bring to a boil.
  • Reduce the heat to low and let simmer until the beets are tender and fully cooked, about 20 minutes.
  • Remove from the heat and let cool for 15 minutes. Transfer to a blender.
  • Blend in batches, then transfer the puréed soup back to the pot and add salt and pepper. Bring to a boil over medium heat. Stir in dill.