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.
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 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
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.
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.
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!
If you make this Golden Beet Soup, I would love to hear what you think in the comments below!
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Golden Beet Soup with Carrot and Ginger (Vegan)
- 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
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
- In a large pot, add the oil and pre-heat on medium heat on the stove top.
- Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.
- Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.
- Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.
- Using an immersion blender, purée the mixture until thick and creamy and no chunks of vegetables remain.
- Add the lemon juice and season with additional salt and pepper, if desired.
Notes
- 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.
- If you don’t need this soup to be vegan, you can use chicken broth instead of veggie broth.
- 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.
- 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.
- 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, just thin it out with a bit more veggie broth.
- 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
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.
★★★★★
That’s so great to hear Ellen! I’m glad you gave it a try and enjoyed it. Thanks for the feedback!
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!
★★★★★
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!
Oh this soup was so yummy. Will definitely make this again!
★★★★★
Thanks Doreen! I’m so glad you liked it 🙂 Thanks for letting me know!
These colors are what makes me love fall even more! Such a great reason to wait for lower temperatures! 🙂 Delicious-looking soup!
★★★★★
Thanks so much Elaine!
Beets, carrots, and ginger go so well together. This soup is perfect for a crisp fall day. Looking for my immersion blender….
★★★★★
Hope you find it! 😉 Thanks Annissa!
One, this is beautiful. Two, it’s warrrrmmmmmm! And perfect for chilly evenings, gathered around the fire. Thanks for sharing!
★★★★★
Definitely great for chilly evenings! Thanks Ashley!
Looks so creamy and delicious! It’s a perfect soup for fall and winter!
Thank you!
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!
★★★★★
It’s perfect timing! Hope you get to try it! Thank you!
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.
★★★★★
Thanks Sandhya. We had a lovely Thanksgiving. Hope you get to try this soup soon!
This soup looks delicious, I would love to try it one day.
Thank you!
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!
★★★★★
Thanks Leslie!
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!
★★★★★
I hope you like it Katherine! Thank you!
★★
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!
★★★★★
Thanks Haylie! Hope all is well!
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!
★★★★★
Thanks Dawn! Pairing it with buttery bread sounds delicious!
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!
Haha! Glad you liked the reference. Thanks Tasia!
I LOVE beets! And I really hope everyone knows who Dwight is! Adding this to my must-make list! Happy Thanksgiving, Leanne!
★★★★★
Haha! Me too! Thanks Kelsie!
I love the “Office” reference! Lol
This soup looks tasty and the pics are incredible.
Happy Canadian Thanksgiving
★★★★★
Thanks Terry! Gotta love that show!
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!
★★★★★
Thanks so much Alexandra!