Camu and Beet Soup Recipe

Here’s the scoop on camu: This berry hails from the Amazon and is rich in Vitamin C (one serving of powder has more than 1000% of the recommended daily value!), making it a great addition to your superfood stockpile. We tossed it into a pot with beets, ginger, garlic, and silky coconut milk for a comforting soup you can make on repeat all season long. Don’t forget the lime juice—a zip of acid really brings the flavors together.

Camu and Beet Soup

Yield: 4 servings
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

2 tablespoons coconut oil
1 large shallot, diced
1 ½ pounds beets, peeled and cut into 1-inch cubes
4 cups vegetable stock
4 teaspoons Navitas Organics Organic Camu Powder
1 teaspoon ground ginger
1 teaspoon garlic powder
1 (13.5-ounce) can coconut milk
Juice of half a lime
Chopped cilantro, for serving

Instructions

Add coconut oil to a large stock pot set over medium heat. Add shallots and sauté for 3 to 5 minutes, until translucent. Add beets and sauté for 2 minutes more, then add vegetable stock, camu powder, ginger, garlic, and coconut milk; stir. Bring to a simmer and cook until beets are tender, about 15 to 20 minutes. Off heat, use an immersion blender to purée the soup until smooth. Stir in lime juice. Ladle into bowls, then top with cilantro before serving.

Recipe credit: Angela Gaines