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Hand holding a bowl of beet soup
Janelle Carss

Instant Pot Beet, Turmeric & Ginger Soup

Beet, Turmeric & Ginger Soup not only looks gorgeous, but will have you glowing from the inside out with it's immune-boosting ingredients!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 to 7 large beets, peeled and chopped
  • 1 medium yellow onion, diced
  • 2" to 3" chunk of ginger, peeled and minced (depending on spice preference)
  • 2 tsp ground turmeric
  • 4 cloves garlic, minced
  • 1 tbsp olive oil (optional; see notes)
  • 4 cups hot vegetable broth
  • 2 bay leaves
  • ½ can coconut milk
  • ½ cup dry red lentils, or 1 can white beans
  • ¾ tsp pink Himalayan salt
  • freshly ground black pepper, to taste (don't skip; it activates the curcumin in turmeric!)
  • 5 cups chopped spinach or other dark leafy green (optional)

Equipment

  • 1 Pressure Cooker (optional; see notes)
  • 1 Immersion Blender (optional; see notes)

Method
 

  1. Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) plus the onion and ginger and sauté until translucent and fragrant, 3 to 5 minutes. 
  2. Add the ground turmeric, stir and let toast for 1 minute.
  3. Add the garlic, beets, bay leaves, dry red lentils (plus 1 cup of water), vegetable broth to the pot, seal the lid and cook on high pressure for 6 minutes.
  4. Do a 10 minute natural pressure release, then quick release, remove the lid and stir in the salt, coconut milk and, if not using red lentils, the canned beans. Using an immersion blender, blend some of the soup (I usually do about 1/3 blended) to make it slightly creamy.
  5. Stir in the chopped spinach, add a few grinds of fresh black pepper, serve and enjoy!

Notes

Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
Blending: if you don’t have an immersion blender, simply ladle 1 to 3 cups of the soup into the jug of a high-speed blender and blend on high until smooth. Pour back into the pot and stir to combine.
Stovetop Instructions: follow steps 1-3 as stated above, cooking the vegetables over medium heat and bringing the mixture to a boil over high heat. Once the soup comes to a boil, cover and simmer until the beets are fork-tender, 15 to 18 minutes. Stir the coconut milk and white beans (if not using red lentils) into the soup at the end, blend, and then serve.