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Red Detox Beet Soup with Coconut and Lime

This red beet soup is made ultra creamy with a combination of coconut milk and cashews. The ginger, lime and cilantro are a fun Asian spin on the classic borscht recipe. But these ingredients are also a boon to your liver. Beets are well-known for supporting your liver and cilantro is a chelating agent that aids in flushing unwanted toxins, and the perfect thing to incorporate more of into your diet if you're looking to detox. More importantly, unlike straight beet juice, this soup is full of fiber and blood-sugar balancing coconut. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4


  • 2 tablespoons coconut oil
  • 1 small red onion diced
  • 1 1/2 pounds beets trimmed and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon finely minced ginger root
  • 2 garlic cloves minced
  • 2 14.5 ounce cans full fat coconut milk
  • 2 cups water or vegetable stock
  • 1 teaspoon sea salt
  • 1 cup whole raw cashews
  • 2 tablespoons lime juice plus 1 whole lime cut into wedges for garnish
  • 1/4 cup cilantro leaves for garnish


  1. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Sauté the onion until translucent and soft, 5 minutes. Add the beets, ginger, and garlic. Cook for 5 more minutes, or until vibrant in color and quite fragrant.
  2. Carefully pour the coconut milk, stock and salt into the pan, scraping up any brown bits that may have formed. Bring to a simmer, cover, and cook until the beets are tender, 35 to 40 minutes. During the last 15 minutes of cooking, stir in the cashews.

  3. Off the heat, stir in the lime juice and taste for seasoning. Puree until very smooth with an immersion blender or in a high-powered stand blender.
  4. Divide between 4 bowls and garnish with the cilantro leaves and a few lime wedges.