• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Healthier Desserts and Savory Recipes

  • Home
  • About & Contact
  • Recipe Index
  • Air Fryer Recipes
  • Subscribe
  • Photography Portfolio
You are here: Home / All Recipes / Golden Beet Soup with Carrot and Ginger (Vegan)

Golden Beet Soup with Carrot and Ginger (Vegan)

October 13, 2019 Updated: October 23, 2019 By Leanne 40 Comments

Jump to Recipe·Print Recipe
Pinterest image for one pot Golden Beet Soup.
Pinterest image for Golden Beet Soup.
Pinterest image for creamy one pot Golden Beet Soup.

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 one pot and makes a healthy lunch, side dish or appetizer.

Overhead view of bowls of golden beet soup on a wooden surface.

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.

Large bowl of unpeeled golden beets on a light coloured surface.

What are golden beets?

Golden beets, as you might expect, are golden yellow in colour (orange on the outside). They have a mild, sweet flavour 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

Collage of photos demonstrating how golden beet soup is made in one pot.

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 savoury 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.

Up-close overhead view of golden beet soup in a grey bowl with granola sprinkled on top.

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 savoury, 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.

Overhead view of two bowls of golden beet soup with granola sprinkled on top and bread off to the side.

If you like creamy and cozy fall soups, you might also enjoy these recipes:

  • Roasted Pear and Parsnip Soup is a sweet and savoury soup that’s thick and creamy without any dairy.
  • Roasted Red Pepper and Butternut Squash Soup is the ultimate puréed soup for fall with a smoky and spicy flavour.
  • Spicy Sweet Green Pea Soup uses frozen peas and comes together quickly in the Instant Pot.
  • Sumac Roasted Carrot Apple Soup by Justine Celina is a fun twist on a fall classic.

Pin this Golden Beet Soup to add to your Thanksgiving or Christmas dinner menu!

Up-close view of golden beet soup in a grey bowl.

If you make this Golden Beet Soup, I would love to hear what you think in the comments below!

HUNGRY FOR MORE?  Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of Golden Beet Soup topped with granola and arranged on a grey board.

Golden Beet Soup with Carrot and Ginger (Vegan)

★★★★★ 4.8 from 17 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 small bowls
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

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 one pot and makes a healthy lunch, side dish or appetizer.


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


Instructions

  1. In a large pot, add the oil and pre-heat on medium heat on the stove top.
  2. Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.
  3. Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.
  4. Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.
  5. Using an immersion blender, purée the mixture until thick and creamy and no chunks of vegetables remain.
  6. Add the lemon juice and season with additional salt and pepper, if desired.

Notes

  1. The beets will take the longest to cook, so don’t worry if your other veggies are cooked before the beets. It’s all blended together so it doesn’t matter if your other veggies get a bit mushy.
  2. If you don’t need this soup to be vegan, you can use chicken broth instead of veggie broth.
  3. You can 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.
  4. This soup is on the sweeter side, so if you prefer your soup more savoury, just add more salt and/or garlic. A dash of spice, such as crushed red pepper flakes, will work too.
  5. 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.
  6. If the soup is too thick, just thin it out with a bit more veggie broth.
  7. You can substitute one tablespoon of freeze dried ginger for one tablespoon of fresh, and you can substitute one teaspoon of dried sage for one tablespoon of fresh.

This recipe is adapted from Epicurious.

Keywords: beet soup, vegan beet soup, vegan soup

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

 

 

  • Share

Filed Under: All Recipes, Appetizers, Dairy-Free, Fall Recipes, Gluten-Free, Holiday Recipes, Light Lunch Recipes, Side Dishes, Soup Recipes, Vegan, Vegetarian

Previous Post: « Healthy Cranberry Sauce (Refined Sugar-Free)
Next Post: Healthy Homemade Pizza (Making a Family Favourite Healthier) »

Reader Interactions

Comments

  1. Ellen says

    September 16, 2020 at 12:52 pm

    Absolutely LOVED this recipe. I made this soup just the way it was written. I have never had golden beets. I am not a fan of red beets, but I heard that golden beets were sweeter. I wasn’t sure if I would like this, but wanted to try due to health benefits of beets. So delicious, my husband also loved it, and he has previously told me I would never be able to get him to eat beets. Would definitely recommend.

    ★★★★★

    Reply
    • Leanne says

      September 17, 2020 at 1:16 pm

      That’s so great to hear Ellen! I’m glad you gave it a try and enjoyed it. Thanks for the feedback!

      Reply
  2. Martin S says

    July 23, 2020 at 12:41 pm

    Hi Leanne – this soup is absolutely delicious! We have a lot of golden beet in our vegetable plot, so I was looking for ways to cook them, when I found your recipe. I made it the other day and we had it hot, which was great and then today for lunch we had it chilled which I think was even better!

    ★★★★★

    Reply
    • Leanne says

      July 23, 2020 at 10:32 pm

      Hi Martin and thank you! I’m so glad you enjoyed the soup. Next time I make it, I will definitely try it chilled. Sounds like a great way to enjoy soup during summer. Take care!

      Reply
  3. Doreen Snow says

    October 29, 2019 at 9:32 am

    Oh this soup was so yummy. Will definitely make this again!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 9:50 pm

      Thanks Doreen! I’m so glad you liked it 🙂 Thanks for letting me know!

      Reply
  4. Elaine says

    October 17, 2019 at 8:05 pm

    These colors are what makes me love fall even more! Such a great reason to wait for lower temperatures! 🙂 Delicious-looking soup!

    ★★★★★

    Reply
    • Leanne says

      October 21, 2019 at 10:45 pm

      Thanks so much Elaine!

      Reply
  5. Annissa says

    October 17, 2019 at 6:14 pm

    Beets, carrots, and ginger go so well together. This soup is perfect for a crisp fall day. Looking for my immersion blender….

    ★★★★★

    Reply
    • Leanne says

      October 21, 2019 at 10:45 pm

      Hope you find it! 😉 Thanks Annissa!

      Reply
  6. Ashley Berger says

    October 17, 2019 at 6:11 pm

    One, this is beautiful. Two, it’s warrrrmmmmmm! And perfect for chilly evenings, gathered around the fire. Thanks for sharing!

    ★★★★★

    Reply
    • Leanne says

      October 21, 2019 at 10:46 pm

      Definitely great for chilly evenings! Thanks Ashley!

      Reply
  7. Taylor Kiser says

    October 17, 2019 at 5:48 pm

    Looks so creamy and delicious! It’s a perfect soup for fall and winter!

    Reply
    • Leanne says

      October 21, 2019 at 10:46 pm

      Thank you!

      Reply
  8. Jo Allison / Jo's Kitchen Larder says

    October 17, 2019 at 5:28 pm

    Such a lovely soup. I have got a bunch of golden beetroot in my veg delivery box only earlier today and now I have your delicious recipe to try it in! Love the crunchy topping too!

    ★★★★★

    Reply
    • Leanne says

      October 21, 2019 at 10:47 pm

      It’s perfect timing! Hope you get to try it! Thank you!

      Reply
  9. Sandhya Ramakrishnan says

    October 15, 2019 at 7:18 pm

    Hope you had a great Thanksgiving celebration! I have always wanted to use golden beets but never got around using them. I love regular beets and use them very often. I am going to make this soup soon. Love that it is a one pot recipe. All I need is some crusty bread on the side for dinner.

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:49 am

      Thanks Sandhya. We had a lovely Thanksgiving. Hope you get to try this soup soon!

      Reply
  10. Harriet says

    October 15, 2019 at 8:39 am

    This soup looks delicious, I would love to try it one day.

    Reply
    • Leanne says

      November 2, 2019 at 10:48 am

      Thank you!

      Reply
  11. Leslie says

    October 15, 2019 at 12:22 am

    Got to love soup season! This is a beautiful soup. I would love this with some freshly baked bread. I also really like the toppings you used. So perfect!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:48 am

      Thanks Leslie!

      Reply
  12. Katherine | Love In My Oven says

    October 14, 2019 at 5:08 pm

    I can’t WAIT to try this one Leanne. Beets are my favourite, and golden beets are just so pretty! I love that you topped it with your savoury granola too! This and a big slice of bread and I’d be a happy camper!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:47 am

      I hope you like it Katherine! Thank you!

      ★★

      Reply
  13. Haylie / Our Balanced Bowl says

    October 14, 2019 at 2:20 pm

    Lol! Leanne I love that your husband calls you Dwight! So funny!! I’d say Dwight would be very proud of this delicious soup..those golden beets are gorgeous!! Love all of the topping options too..so yummy!! Awesome Fall recipe!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:47 am

      Thanks Haylie! Hope all is well!

      Reply
  14. Dawn - Girl Heart Food says

    October 14, 2019 at 11:06 am

    Lol!! Dwight Schrute! Love soup season and this is such a beautiful way to use some of my favourite. Awesome how you topped with your granola for a little texture and crunch. Would be awesome to have a bowl today with some buttery bread. Hope you’re having an awesome long weekend, Leanne 🙂 Pinned!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:45 am

      Thanks Dawn! Pairing it with buttery bread sounds delicious!

      Reply
  15. Tasia ~ TwoSugarBugs says

    October 14, 2019 at 2:55 am

    This is such a gorgeous soup Leanne! I also laughed out loud at the Dwight Schrute comment!! The savory granola on top is perfect too. Wishing you a wonderful Thanksgiving!

    Reply
    • Leanne says

      November 2, 2019 at 10:45 am

      Haha! Glad you liked the reference. Thanks Tasia!

      Reply
  16. Kelsie | the itsy-bitsy kitchen says

    October 13, 2019 at 9:54 pm

    I LOVE beets! And I really hope everyone knows who Dwight is! Adding this to my must-make list! Happy Thanksgiving, Leanne!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:44 am

      Haha! Me too! Thanks Kelsie!

      Reply
  17. Terry says

    October 13, 2019 at 1:45 pm

    I love the “Office” reference! Lol
    This soup looks tasty and the pics are incredible.
    Happy Canadian Thanksgiving

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:43 am

      Thanks Terry! Gotta love that show!

      Reply
  18. Alexandra @ It's Not Complicated Recipes says

    October 13, 2019 at 12:33 pm

    What a beautiful bowl of soup! My Mum and I are huge beet fans, so I know we are going to love this. What a great, vibrant colour!

    ★★★★★

    Reply
    • Leanne says

      November 2, 2019 at 10:42 am

      Thanks so much Alexandra!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Find a recipe

Trending recipes

  • Close up view of air fryer gnocchi in a serving dish next to a bowl of marinara sauce. Air Fryer Gnocchi
  • Close up view of a slice of almond flour chocolate cake on a white marble cake plate. Almond Flour Chocolate Cake
  • Healthy date squares arranged on a sheet of wax paper. Healthy Date Squares (Vegan, Gluten-Free)
  • Slice of lemon almond flour cake on a white plate and topped with whipped cream and strawberries. Lemon Almond Flour Cake

                 Easter Recipes

Lemon Almond Flour Cake

Side view of a slice of lemon almond flour cake on a plate with whipped cream and strawberries on top.

Spring Salad with Asparagus & Peas

Single Layer Carrot Cake

Copyright © 2023 crumbtopbaking.com - Privacy Policy & Terms of Use

Crumb Top BakingLogo Header Menu
  • Home
  • About & Contact
  • Recipe Index
  • Air Fryer Recipes
  • Subscribe
  • Photography Portfolio