The beets and carrots lend a natural subtle sweetness to this dish, while the lemon juice brightens it up and the potatoes and coconut milk provide a rich, velvety texture. Bonus: it comes together in just 45 minutes start to finish!
Though carrots and potatoes play the supporting roles in this recipe, you can be creative with whatever you have on hand; fennel, cauliflower, parsnips, turnips, sweet potato, celery or green apple would all make fantastic additions/substitutions. Make the most of whatever ingredients are rolling around in the fridge and use ‘em up! (And make sure to save your beet greens for a use-it-up fall salad.)
Along with our sourdough discard herbed crackers or a crusty loaf of no yeast bread, this soup makes a hearty meal for 4 people. Have more mouths to feed? It can easily be doubled or serve about 10 as a side. Serve with an extra drizzle of coconut milk (or perhaps a dollop creamy cashew vegan cheese sauce?), chopped fresh herbs, chili flakes and more cracked black pepper.
Can’t wait for you to give this a try–let us know if you make any swaps! #closedloopcooking