Name: Coconut, Beet, and Ginger Soup
Yield: 4–6 servings
Ingredients: 1 tablespoon ghee or olive oil; 1 large thumb-size piece fresh ginger, peeled and chopped; 1 small shallot, peeled and chopped; 3 sprigs fresh rosemary; 3 garlic cloves, smashed; 1 teaspoon sea salt, plus more as needed; 1/2 cup white wine; 2 pounds whole beets, greens removed; 1 cup coconut milk; 3 cups Chicken Bone Broth; 1 tablespoon white wine vinegar; 1 small orange, segmented; Finely grated zest of 1 small orange

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Photo by Christopher Testani

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

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