Beet Soup

Hearty and healthy beet soup with Cambodian flare
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Soup
Cuisine: Cambodian Fusion
Keyword: Beet, Beet Soup, Cambodian Fusion, Japanese Yam, Non Diary Soup
Servings: 6 People
Author: Channy Laux


  • Hand blender
  • 6 quart pot


Main Ingredients

  • 1 tbsp olive oil
  • 1 medium onion medium chopped
  • 4 clove garlic minced
  • 1 tsp Angkor White Kampot Pepper fine ground
  • 1/2 tsp sea salt
  • 2 pounds beets
  • 1 pound Japanese yam
  • 4 cups chicken broth
  • 1 can (14.5 oz) coconut cream

Garnishing Ingredients


Prep & cook vegetable

  • Peel and cut beets into 2" cubes
  • Peel and cut yam into 2" thick rounds
  • Saute Onion & Garlic – Saute onion & garlic with olive oil over medium-low heat. Continue cooking until the onion and garlic are golden brown; add white Kampot pepper and salt, mix well.
  • Cooking Beets and Yam – Add beets, yam and broth, bring to boil. Reduce heat and cover to simmer for about 30 minutes, until the beets and yams become tender.

Prepare the garnish

  • This can be done ahead, or done while the vegetables are cooking.
  • Roasting pumpkin seeds: place seeds in a baking dish and roast at 350ºF for about 1-2 minutes until seeds start to crack and turn slightly brown, transfer into a small bowl.
  • Cook bacon until crispy: line the bacon strips in a single layer onto a baking dish, bake at 350ºF for about 15 minutes; chop and sit aside.
  • Reserve top of coconut cream: skim about 4 tablespoons from the top portion of the coconut cream into a small bowl and set aside.

Puree the soup and garnish

  • Once the beets and yam are tender, remove from heat and add the remaining of the coconut cream. Blend the soup until smooth with hand blender, add salt to taste.
  • Place each serving in a bowl, garnish with 1 teaspoon coconut cream, bacon pieces, parsley, roasted pumpkin seeds, and some Black Pearls.


Memory Lane & Detail Description of the Soup:
  • Beets are one of the vegetables that are not available in Cambodia.  My first taste of beets was in my high school lunch. I thought it was prepared with too much red food color, the thought blocked me from actually taste the root itself.  Once I learned more about beets I was even more fascinated with its natural properties.  In my effort of supporting local farmers and eating the produce of the season I came across beets to be one of the wonderful roots in CA that harvested during the summer months through fall.  
  • This soup has smooth texture with natural sweetness, and a deep warmth from white Kampot peppercorns.  This wonderful soup is loaded with healthy ingredients. Perfect for your family and your health. The recipe is similar to pumpkin soup with only two different ingredients: beets and Japanese yam were used instead of pumpkin and garnet yam.  Japanese yam in the recipe creates the smooth creamy texture for the soup, and its white flesh complements the beautiful bright red color of the beet. Coconut cream is used instead of dairy cream for the Cambodian touch and preference.  
  • Perfect for lunch time, served with your favorite cold sandwich or just toasted sliced baguette 
Angkor Food Products Used: 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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