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This golden beet soup is sunshine in a bowl!

Creamy Tahini Golden Beet Soup

Our cafe in Chelsea was famous for its flavorful soups, and golden beet was always on the list of requests! Pureeing the soup adds a super creamy texture and melds all the flavors together. You can even serve this chilled in the summer as an alternative to gazpacho!

Chef Tip: Using an immersion blender is our favorite way to blend soups. It skips all the mess of using a blender and having to do it in batches, and it gives you extra control so you can make it the consistency that you like best.


  • Olive oil

  • 1 medium onion, diced

  • 4-5 golden beets, cut into small pieces

  • Haven’s Kitchen Turmeric Tahini

  • 3 cups vegetable stock

  • Salt

  • 1 (15. oz) can of coconut milk

  • 5-6 chives, thinly sliced

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Heat a glug of oil over medium-high heat in a small Dutch oven and sauté the onions until they are tender.


Add the beets and sauté for a minute or two and then squeeze in ½ a pouch of the Turmeric Tahini


Add the stock and simmer until the beets are fork-tender. Add salt to taste


Turn off the heat, add the coconut milk and using a hand blender, blend the soup until it is creamy and smooth (You can leave it as smooth or chunky as you like it!)


Garnish with chives and serve immediately

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.

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