Name: Golden Beet Soup with Carrot and Ginger (Vegan)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons extra virgin olive oil; 6 cups chopped golden beets (1-inch cubes (about 5-6 medium-sized beets)); 4 cups chopped carrots (1/2-inch slices (about 8-10 medium-sized carrots)); 1 cup chopped yellow onion ((1 large onion)); 1 tablespoon chopped fresh ginger; 1 tablespoon chopped fresh sage; 6 garlic cloves (chopped); 1/2 lemon (zested and juiced); 1 teaspoon kosher salt; 1/4 teaspoon ground pepper; 4 cups no salt added vegetable broth

What are golden beets?

Golden beets, as you might expect, are golden yellow in color (orange on the outside). They have a mild, sweet flavor and taste less earthy than red beets. They're also delicious raw, and great for snacking or adding to salads. Of course, you can also roast them, and they work beautifully with other root vegetables. Perhaps most importantly, they're not as messy to peel and cook as red beets. (No stained hands or counter tops!)

How to make creamy golden beet soup in just one pot

This soup is so simple to make using just one pot on your stove top.

Step 1: Chop your beets, carrots, onions, ginger, sage and garlic. Add two tablespoons of oil to a large pot and pre-heat on medium heat. Add the chopped ingredients to the pot along with some lemon zest, salt and pepper.

Step 2: Stir everything around to make sure the veggies are well coated with oil and seasoning. Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.

Step 3: Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.

Step 4: Using an immersion blender, purée the mixture until thick and creamy and no veggie chunks remain. Add the lemon juice and season with more salt and pepper to taste. Enjoy!

Some tips and substitutions for making this golden beet soup recipe

The beets will take the longest to cook, so don't worry if your other veggies are cooked before the beets. It's all puréed together so it doesn't matter if your other veggies get a bit mushy.

This recipe calls for no salt added vegetable broth, but if you don't need this soup to be vegan, you can use chicken broth instead. You can also use a regular or reduced-sodium broth, but if you do, you may wish to reduce the amount of salt you add to the soup.

With that said, this soup is on the sweeter side. So if you like your soup more savory, feel free to add more salt and/or garlic. A dash of spice, such as crushed red pepper flakes, would work too.

I puréed this soup in the pot using a handheld immersion blender, but you can also use a regular blender. If you don't have a heat proof blender, just let the soup cool before transferring it to the blender in batches to purée. You'll just need to re-heat the soup before serving.

If the soup is too thick for you, just thin it out with a bit more veggie broth.

The recipe calls for fresh ginger, but you can also use freeze dried ginger. They can be substituted one for one.

If you don't have fresh sage, you can use one teaspoon of dried sage in place of one tablespoon of fresh.