Beet Carrot Ginger Soup

This creamy Beet Carrot Ginger Soup is super pink and perfectly warming for winter months! Full of cozy flavors and ready in under an hour, you'll love this simple vegan & gluten-free dinner recipe full of roasted vegetables. It works well for Valentine's Day!

Beets can have bad rep as a "dirty"-tasting vegetable. While I can understand this association, I am here to say that beets can be very delicious. Furthermore, they are at peak tasty when roasted. Roasting beets helps soften their tough texture and caramelizes their natural sugars. This soup recipe comes to us from my Aunt Ruthie, who made it for my family when we visited a few years ago. I have not forgotten it after all this time and hope you enjoy it just as much as I have!

Have any extra beets once done with this recipe? Be sure to try my Quinoa Beet Burgers next.

Love soup? Check our this roundup of all of my favorite vegan soup recipes!

Quick Facts About Beets

Beets (or beetroot) are very high in potassium, magnesium, folate, and Vitamin C. They can also help reduce blood pressure and anemia while improving circulation and cognitive function (source). Beetroot is also very high in betanin, a harmless compound that gives them such a bright red color. Interestingly, betanin is not able to to broken down by your body and once you eat beets, it can give a reddish tint when you're going to the bathroom (a forewarning, LOL).

Betanin can also be used as a natural food dye and is often added to "improve" the colors of industrially produced foods like tomato paste, jam, and breakfast cereal. Beetroot can also be used to make wine, though I have never tried this and don't have much interest in it.

Most commonly, beet soup is associated with borscht, which is a sour soup common in Eastern European and Northern Asian countries. The most popular variant (where the term borscht comes from) originates in Ukraine.

Equipment Needed for this Beet Soup Recipe

• Baking sheet or roasting pan
• Large soup pot
• Blender (either standing or Immersion)

Ingredients Needed for this Recipe

• 3 large beets
• 3 large carrots
• Salt and pepper, used throughout
• Olive oil, used throughout
• 1 medium yellow onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1-2 TBS freshly grated ginger (or 2 teaspoon dried ginger)
• 4-6 cups low sodium vegetable broth (or water)
• Juice of one orange (about ⅓ cup)
• Cilantro, sesame seeds, and vegan yogurt or coconut milk to top

Can I make soup with golden beets?

Yes! this recipe will look different of course but will taste just as delicious when made with golden beets. Follow the instructions below for more on that. Chioggia beets (so pretty) will also work, but I would caution you to save those for a recipe where you are not blending them (as seeing their stripes is half the fun).

How to Roast Beets Without Foil

To roast beets without tin foil, slice beets into small pieces and coat with olive oil, prior to roasting on a lined baking sheet.

Foil, while useful when roasting large vegetables like beets, is something I am always forget to stock in my pantry. Slicing the beets and carrots into small pieces ensures they cook more quickly and are able to be done in under 30 minutes.

Do you need to peel beets before roasting?

No, as long as you wash beets prior to cooking there is no need to peel. Beet skin disappears quite a bit when cooked; it is not noticeable once fully roasted. However, I do recommend purchasing organic beets if possible, as they can have high counts of pesticides (I get mine from Trader Joe's).

How to Make Beet Carrot Ginger Soup

1. Preheat the oven to 400 degrees F. Wash and slice beets and carrots into inch-size pieces. Line two baking sheets with mats or parchment. Add vegetables and drizzle with a few TBS of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, until soft and caramelized but not burned.

2. Towards the end of the roasting time of the vegetables, heat a large pot on the stove with 3 TBS olive oil. Add onion and a large pinch of salt and sauté for 5-6 minutes, until slightly translucent. Add garlic, ginger, and a few twists of black pepper. Stir and let cook a minute or two more.

3. Add vegetable broth (or water) and vegetables. Bring to a strong simmer and let cook for 5-10 minutes to let the flavors meld. If you have an immersion blender, use this to blend your soup right in the pot. If you do not have one, carefully remove the soup from the stove and pour into a blender (using a vented lid for safety). Blend until smooth.

4. Add soup back to the pot along with orange juice, stirring to combine. Reheat as needed and serve topped with fresh herbs, sesame seeds, yogurt, or coconut milk.

Other Vegan Soups to Try Next

Creamy Vegan Tomato Soup

Chickpea Orzo Soup

Vegan Broccoli Cheddar Soup

Vegan Pantry Chili

20-Minute Spicy Peanut Noodle Soup

Beet Carrot Ginger Soup

Emily

This creamy Beet Carrot Ginger Soup is insanely pink and perfectly warming for winter months! Full of cozy flavors and ready in under an hour, you'll love this simple vegan dinner recipe full of roasted vegetables. It works well for Valentine's Day!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course dinner

Cuisine American

Servings 4 servings

Calories 136.1 kcal

Ingredients

  

1x2x3x

• ▢ 3 large beets
• ▢ 3 large carrots
• ▢ Salt and pepper used throughout
• ▢ Olive oil used throughout
• ▢ 1 medium yellow onion peeled and diced
• ▢ 4 cloves garlic peeled and minced
• ▢ 1-2 TBS freshly grated ginger or 2 teaspoon dried ginger
• ▢ 4-6 cups low sodium vegetable broth or water
• ▢ Juice of one orange about ⅓ cup
• ▢ Cilantro sesame seeds, and vegan yogurt or coconut milk to top

Instructions

 

• Preheat the oven to 400 degrees F. Wash and slice beets and carrots into inch-size pieces. Line two baking sheets with mats or parchment. Add vegetables and drizzle with a few TBS of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, until soft and caramelized but not burned.
• Towards the end of the roasting time of the vegetables, heat a large pot on the stove with 3 TBS olive oil. Add onion and a large pinch of salt and sauté for 5-6 minutes, until slightly translucent. Add garlic, ginger, and a few twists of black pepper. Stir and let cook a minute or two more.
• Add vegetable broth (or water) and vegetables. Bring to a strong simmer and let cook for 5-10 minutes to let the flavors meld. If you have an immersion blender, use this to blend your soup right in the pot. If you do not have one, carefully remove the soup from the stove and pour into a blender (using a vented lid for safety). Blend until smooth.
• Add soup back to the pot along with orange juice, stirring to combine. Reheat as needed and serve topped with fresh herbs, sesame seeds, yogurt, or coconut milk.

Notes

To make yogurt designs, add small drops of yogurt on top of the soup and use a small knife to drag a line through the center of each.

Nutrition

Calories: 136.1kcalCarbohydrates: 14.1gProtein: 2.1gFat: 8.5gSaturated Fat: 1.2gPolyunsaturated Fat: 7.3gSodium: 466.9mgFiber: 2.7gSugar: 8.3g

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