Coconut Ginger Apple and Beet Soup

Author Becky's Mindful Kitchen


  • 3 c water
  • 8-12 small beets, washed, quartered
  • 2 apples, quartered
  • 2 T fresh ginger
  • 2 T Harvest Persian Lime Olive Oil
  • 1 can coconut cream, or the cream of the top of a can of whole fat coconut milk
  • salt and pepper to taste


  • In a medium pot, boil water, beets, apples and ginger until a fork slides into beets/apples with ease.  Using an immersion blender, blend the beets and apples.  Blend in coconut cream, olive oil and salt and pepper to taste.  Serve with fresh mint, basil or grated coconut. 
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