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Chilled Beet Soup with Yogurt and Pepitas

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  • Level: Easy
  • Total: 1 hr 5 min (includes chilling time)
  • Active: 5 min
  • Yield: 4 servings
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1 pound roasted or boiled red beets, coarsely chopped

1 cup light coconut milk 

2 teaspoons fresh lime juice 

1 teaspoon finely grated peeled ginger 

1 teaspoon kosher salt 

Freshly ground black pepper 

4 teaspoons nonfat plain Greek yogurt 

4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds 


  1. Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
  2. To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.