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Easy Cumin-Spiced Beetroot Soup Recipe: A Creamy, Flavourful Delight

Typically used in salads, beetroot’s versatility extends far beyond, as showcased in this cumin-spiced beetroot soup. This recipe transforms the humble beetroot into a vibrant, flavorful, and creamy soup that perfectly balances the natural sweetness of roasted beetroot and the aromatic qualities of toasted cumin and fresh coriander. The addition of coconut cream enriches the soup with a creamy texture and adds a subtle sweetness that complements the earthiness of the beetroots. This dish is a testament to the creativity possible with beetroot, offering a unique and delicious way to enjoy this nutritious vegetable.

Basic Ingredients for Cumin-Spiced Beetroot Soup

Beetroot Soup:

Beetroots: The main ingredient, known for its deep, earthy flavour and vibrant colour. Roasting enhances their natural sweetness.

Cumin Seeds: Adds a warm, earthy, and slightly spicy flavour that complements the sweetness of the beetroots.

Coconut Oil: Used for sautéing; it introduces a subtle coconut flavour and is a healthier fat option.

Red Onions: Contribute a slight sweetness and depth to the soup’s flavour profile when sautéed until browned.

Minced Garlic and Ginger: These aromatics add a layer of spicy and pungent flavours, enhancing the overall taste complexity.

Coriander Powder: Offers a lemony citrus note that pairs well with the earthiness of the beetroots and the warmth of the cumin.

Chicken Stock: Provides the liquid base for the soup, introducing a savoury depth and richness.

Coconut Cream: Adds a creamy texture and a hint of sweetness, balancing the earthy flavours of the soup.

Salt and Black Pepper Powder: Seasonings to enhance the natural flavours of the other ingredients.

Lemon Juice: Adds brightness and acidity, lifting the soup’s overall flavour profile.

alternative ingredients

Beetroots: Golden beets can be used for a milder, sweeter taste.

Cumin Seeds: Fennel seeds or caraway seeds can be alternatives for a different flavour profile.

Coconut Oil: Olive oil or butter can be substituted for sautéing.

Chicken Stock: Vegetable stock can be used for a vegetarian version.

Preparation Tip for Cumin-Spiced Beetroot Soup

  • Roasting Beetroots: Ensure each beetroot is tightly wrapped in foil to retain moisture and enhance the roasting process.
  • Toasting Cumin Seeds: Lightly toast to release their oils and full aromatic potential without burning them.
  • Blending: For a smooth consistency, blend the soup in batches if necessary, ensuring each portion is creamy and uniform.

Serving Tips for Cumin-Spiced Beetroot Soup

  • Temperature: Can be served warm or chilled, depending on preference or the season.
  • Garnishes: Freshly ground black pepper and pumpkin seeds add texture and a flavour boost. Consider adding a dollop of yoghurt or sour cream for extra creaminess.

storage tips

Refrigeration: Cool the soup before refrigerating in an airtight container, lasting up to 3-4 days.

Freezing: Freeze in suitable portions for up to a month. Thaw overnight in the refrigerator before reheating.

Reheating: Warm over medium heat, stirring occasionally. Add a little water or stock if the soup has thickened too much during storage.

Cumin-spiced Beetroot Soup

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes


  • 6 medium beetroots
  • 1 tsp cumin seeds
  • 2 tbsp coconut oil
  • 2 red onions, sliced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp coriander powder
  • 6 cups chicken stock
  • 1 cup coconut cream
  • salt
  • ½ tsp black pepper powder
  • 1 lemon, juiced


  • freshly ground black pepper
  • ¼ cup pumpkin seeds


  • Preheat oven at 200℃. Wrap each beetroot tightly in foil and roast for about 1 hour. Remove from oven once they are tender, leave to cool and then peel the skin.
  • In a large cast iron pot, on medium heat, lightly toast the cumin seeds. Add the coconut oil and onions, and sauté until browned. Add the garlic and ginger, and sauté until mixture is fragrant. Add the roasted beetroots, coriander powder and chicken stock, and bring to a boil. Cover the pot, lower the heat and leave to simmer for 20 minutes.
  • Blend the mixture until it has a smooth and creamy consistency. Add the coconut cream and season with salt and black pepper powder. Simmer for an additional 5 minutes. Remove from heat and stir in lemon juice.
  • Garnish with pepper and pumpkin seeds. Serve either warm or chilled.

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