Valentine’s Day is the time to make a creative, romantic gesture for that special someone, and what better way to do that than with food? Chocolates and other traditional aphrodisiacs are played out and can be expensive, but this beet soup is an easy and affordable way to show someone you care.

This soup gets its sexy allure from the amazing contrast in colors. Beets are one of nature’s great red dyes, which plays well with the white of the coconut milk. Not to mention, this recipe is vegan and gluten free, so there’s no excuse for you and your date not to enjoy this special meal. Stay in and enjoy each others’ company while savoring this warming soup with hints of spicy ginger and creamy coconut.

Beet, Ginger, Coconut Soup

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes
  • Servings:4 bowls
  • Medium


  • 2 large beets
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 sprig thyme
  • 1 can coconut milk
  • 2 quart vegetable stock
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper
  • Step 1

    Peel and dice the beets into small cubes.

    #SpoonTip: Use a plastic cutting board that you don’t care about because beet juice can stain really bad. Definitely not the day to wear anything white.

    Photo by Benjamin Martin
  • Step 2

    Dice the onion and mince the garlic and ginger.

    Photo by Benjamin Martin
  • Step 3

    Heat the oil in a large pot and add the onions, thyme, salt, and pepper. Cook for 10 minutes, or until the onions start to caramelize. Add the garlic and ginger one minute before the onions are done.

    Photo by Benjamin Martin
  • Step 4

    Add the beets and stock. Lower the stove heat to a simmer and cook for 20 minutes, or until the beets are fork tender.

    Photo by Benjamin Martin
  • Step 5

    Remove the thyme sprig and blend until smooth.

    Photo by Benjamin Martin
  • Step 6

    Add three quarters of the coconut milk and mix to combine. Pour into bowls and spoon over the remaining coconut milk in any artistic shape you want.

    Photo by Benjamin Martin