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Dinner recipe · from the recipe book

Ginger Beef and Root Vegetable Coconut Soup

Tender braised chuck in a silky, gently spiced coconut broth with soft chunks of potato, carrot and parsnip-sweet butternut, brightened with lime and cilantro.

Ginger Beef and Root Vegetable Coconut Soup

Ingredients

  • 1¼ lb600 gBoneless beef chuckcut into 1-inch cubes
  • 1 tbsp14 gCanola oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 3¼ cups700 gReduced-sodium beef broth
  • 2½ small400 gRed potatoescut into 3/4-inch chunks
  • 3½ medium200 gCarrotssliced into thick coins
  • 1¾ cups cubed250 gButternut squash, peeledcut into 3/4-inch cubes
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 1¾ tsp10 gFish sauce
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. Prepare all vegetables first: dice the onion, mince the garlic, grate the ginger, cut the red potatoes and butternut into chunks, and slice the carrot.
  2. Pat the beef chuck dry and season it with the salt and black pepper.
  3. Heat the canola oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and move it to a plate.
  4. Lower the heat to medium, add the onion and cook 5 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then pour in the beef broth, scraping up the browned bits.
  6. Return the beef chuck and its juices to the pot, bring to a boil, cover and simmer gently for 1 hour.
  7. Add the red potatoes, carrot and butternut, cover and simmer 25 to 30 minutes until the vegetables and beef are fork-tender (well past 145°F (63°C)).
  8. Scoop out about 2 cups of the vegetables with some broth, mash them smooth in a bowl, and stir them back in to make the soup creamy.
  9. Stir in the coconut milk and fish sauce and heat through for 3 minutes without boiling.
  10. Turn off the heat, stir in the lime juice, and serve topped with the cilantro.

Check labels: Gluten-free when you buy reduced-sodium beef broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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