Golden Beet Soup with Carrot and Ginger (Vegan)

Golden Beet Soup is sweet and creamy with fresh ginger, garlic, sage and carrots. It’s completely dairy-free and vegan made with just veggies, broth and seasonings. It also comes together in just one pot and makes a filling lunch, side dish or appetizer.

I’m popping in on a Sunday to share a recipe I hope you’re going to love as much as I do. This soup has been on repeat in our house for the past week, to the point where my husband has started calling me Dwight Schrute (please tell me you get that reference?!)

It’s also feeling like soup season around here, and since it’s the Thanksgiving weekend in Canada, I thought it was the perfect time to share this golden beet soup recipe with you guys.

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!)

Here’s what you’ll need to make golden beet soup

• Extra virgin olive oil
• Golden beets
• Carrots
• Yellow onion
• Fresh ginger
• Fresh sage
• Garlic cloves
• Lemon (zest and juice)
• Salt and pepper
• Vegetable broth

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!

How to serve this golden beet and carrot soup

• This soup works as a main meal for lunch or dinner with a side salad, wrap or sandwich. It’s also great as an appetizer for your next dinner party.
• I love this soup served up with some crusty bread and topped with a generous sprinkle of savory pecan granola. If you’re feeling fancy, you can also add some crispy sage.
• You can also garnish this beet soup with seeds, croutons or crispy chickpeas, or add some greens such as parsley or arugula.

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.

More creamy and cozy fall soups

• Roasted Pear and Parsnip Soup
• Carrot and Butternut Squash Soup
• Roasted Red Pepper and Butternut Squash Soup
• Spicy Sweet Green Pea Soup
• Roasted Sweet Potato and Carrot Soup

If you make this recipe, I’d love to hear what you think in the comments below!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print