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.
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.
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.