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 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)

★★★★★ 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

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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.

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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

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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.

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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