Carrot Beet Ginger Soup

This creamy Beet Carrot Ginger Soup is perfect for warming for winter months!  It's a vegan & gluten-free dinner recipe full of roasted vegetables.    It's perfect for Valentine’s Day!

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Emily Meyers

Hi, I'm Emily, the creator of Garlic-Head.com! Join me in discovering this recipe for easy Beet Soup, made with flavorful roasted vegetables, orange juice, and fresh ginger, 

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– 3 beets – 3 carrots – Salt & pepper – Olive oil – 1  yellow onion – 4 cloves garlic – 1–2 TBS  grated ginger  – 6 cups veggie broth – 1/3 cup orange juice – Toppings of choice

Ingredients Needed:

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Carrot

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Beet Carrot Ginger Soup

Yield

4-6 people

Type

Vegan

Time

45 minutes

Level

Beginner

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1

Preheat the oven to 400 degrees F. Wash and slice vegetables into inch-size pieces. Add  to a sheet, drizzle with, olive oil & sprinkle with salt & pepper. Roast for 30 minutes.

2

Heat a large pot with 3 TBS olive oil. Add onion & a large pinch of salt and sauté for 6 minutes. Add garlic, ginger, and a few twists of black pepper. Stir and let cook a minute or two.

3

Add vegetable broth and vegetables. Bring to a strong simmer and let cook for 5-10 minutes. 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. Serve topped with fresh herbs, sesame seeds, yogurt, or coconut milk.

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