Creamy + bright beet root soup

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Soup season is officially upon us! While I’m always gleaning new inspiration from the abundance of produce this time of year, curling up with a bowl of this gorgeous, creamy, nutrient-dense beet root soup will remain one of my go-to ways to nourish the body and soothe the soul. As the nights get longer, this bright, colorful dish will warm up your evening and give you something to look forward to this winter.

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beet root soup ingredients
beet root soup being mixed

The beets and carrots lend a natural subtle sweetness to this dish, while the lemon juice brightens it up and the potatoes and coconut milk provide a rich, velvety texture. Bonus: it comes together in just 45 minutes start to finish! 

Though carrots and potatoes play the supporting roles in this recipe, you can be creative with whatever you have on hand; fennel, cauliflower, parsnips, turnips, sweet potato, celery or green apple would all make fantastic additions/substitutions. Make the most of whatever ingredients are rolling around in the fridge and use ‘em up! (And make sure to save your beet greens for a use-it-up fall salad.)

Along with our sourdough discard herbed crackers or a crusty loaf of no yeast bread, this soup makes a hearty meal for 4 people. Have more mouths to feed? It can easily be doubled or serve about 10 as a side. Serve with an extra drizzle of coconut milk (or perhaps a dollop creamy cashew vegan cheese sauce?), chopped fresh herbs, chili flakes and more cracked black pepper. 

Can’t wait for you to give this a try–let us know if you make any swaps! #closedloopcooking

Creamy + bright beet root soup   by

Curling up with a bowl of this gorgeous, creamy, nutrient-dense beetroot soup will remain one of my go-to ways to nourish the body and soothe the soul. As the nights get longer, this bright, colorful dish will warm up your evening and give you something to look forward to this winter.

makes: 4 servings | prep time: 10 min | cook time: 35 min | total time: 45 min

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beet root soup with crackers

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow or white onion, diced
  • 1" fresh ginger, grated or minced
  • 4 - 5 cloves garlic
  • 2 - 3 carrots, diced (approx 1/2 lb)
  • 2 medium potatoes, cubed
  • 3 large beets, cubed, leave skins on (approx 2 lbs)
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • freshly cracked black pepper to taste
  • 6 cups vegetable stock
  • 14 oz full fat canned coconut milk
  • juice of 1/2 lemon

To-Do's

  1. To a large pot over medium heat, add oil. Once hot, add onion and sauté until translucent, about 3-5 minutes.
  2. Add ginger, garlic, and carrots with a pinch of salt and pepper. Cook for another minute or so until fragrant, stirring to prevent garlic from burning.
  3. Add potatoes, beets, rosemary, thyme, and optional cayenne pepper to pot. Stir and cook for another minute.
  4. Stir in vegetable stock and salt. Bring to a boil, then reduce heat to medium low and cook at a gentle simmer for 30 minutes, or until beets are easily pierced with a sharp knife. 
  5. Add coconut milk, then with a high speed* or immersion blender, carefully blend soup until creamy. Place back on heat and cook for 3-5 more minutes. If needed, add more vegetable broth or water to thin.
  6. Remove pot from heat and add lemon juice. Taste and adjust, adding more salt, lemon juice or lemon zest if desired.
  7. Top with more coconut milk or a dollop of creamy cashew vegan cheese sauce, chopped parsley, chili flakes, and more fresh cracked pepper. Serve with our sourdough discard herbed crackers or a crusty loaf of no yeast bread. Enjoy!
  8. Keeps well in the fridge about 1 week or 1 month in the freezer (leave 1″ headspace.)

Notes

*If using a high-speed countertop blender, you will need to blend in two separate batches. A high-speed blender will produce a creamier result than most immersion blenders.
I keep skins on ginger, beets, carrots, and potatoes.

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