Red beet and coconut soup

Red beet soup with a difference, enjoy it with an exotic touch!


  • 400g red beets
  • 1 small onion
  • 1 piece of fresh ginger (about 5 cm)
  • 2 - 3 cloves of garlic
  • 1 untreated organic orange
  • 1 Tbsp olive oil
  • 1 tsp vegetable broth
  • 1 litre of homemade coconut milk
  • ½ tsp cinnamon powder
  • finely chopped herbs according to personal preference (for example parsley, chives, oregano, dill, basil)
  • fresh basil to use as a garnish


  1. Peel the red beets and cut them into small pieces of approximately 2 cm.
  2. Peel and dice the onion.
  3. Peel the ginger and garlic cloves and cut into thin slices.
  4. Wash the orange with hot water and dry it. Grate half of the orange peel thinly and squeeze out the juice of the whole fruit.
  5. Add all of the ingredients into the jug. Fill it up with coconut milk to the maximum mark.
  6. Select program 2 and start.
  7. Garnish with fresh basil.
  8. Tips: You can also add 100g of potatoes to make the soup creamier. Another option would be to use program 4.
For a stronger and more dominant taste, you can use linseed oil instead of olive oil.