A bowl you’ll want to cozy up with! This Vegan Beet Soup is made with roasted beets, ginger, and coconut milk, then blended smooth for a creamy, dairy-free finish. With only 10 minutes prep time, and topped with crunchy chickpeas, it’s a simple, healthy soup packed with bold flavor.
"wow curried beets soup sounds just divine! I love how healthy and nutritious this is!" -Daniela
A Quick Look At The Recipe
- ⏲️Ready In: 50 Minutes
- 👪Serves: 4 cups
- 🍽 Calories and Protein: 389 kcals and 3 grams of protein
- 📋Main Ingredients: Beets, carrots, coconut milk, vegetable broth and onion.
- 📖 Dietary Notes: Dairy-free, gluten-free, vegan, plant-based, nut-free.
- ⭐ Why You'll Love It: This creamy roasted beet soup is warm, flavorful, and packed with cozy spices for a comforting plant-based meal.
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I grew up having traditional borscht every Christmas Eve dinner. Made with beets, carrots, onions, and cabbage, it was always one of those cozy bowls of comfort that felt like part of the holiday. This roasted beet soup brings back that same warmth for me, but with a deeper flavor thanks to roasting the beets and blending them into a creamy, nourishing base.
As a mom of three, I find myself gravitating toward soups like this that feel comforting but are still packed with healthy ingredients. The sweet roasted beets paired with subtle curry spices make this soup both hearty and vibrant, similar to the cozy feel of this arracacha soup or this beet noodle stir fry.
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💭Why You'll Love This Recipe
Flavor: It's has a slightly curried taste but with sweet undertones from the carrots and beets. Basically, it's ultra-rich.
Healthy: Beets are packed with nutrients and minerals like iron and magnesium. They're wonderful for your liver, kidneys, and brain.
Easy to make: Though there is some prep, roasting the beets gives a better flavor. Outside of that, the vegan soup recipe is simple to whip up and stores wonderfully, making it great for meal prep.
Ingredients and Substitutions
Though there seems to be a lot of moving parts to the roasted beet soup recipe, know that it actually all comes together very easily, and you probably have everything you need in your pantry.
- Beets: You can use traditional red beets for this recipe or golden ones. Mixing and matching your beets will alter the flavor slightly as golden beets tend to be sweeter. Use up any leftover beets with these roasted beets with goat cheese.
- Seasonings: These are all pretty basic in this vegan beet soup, along with this instant pot potato leek soup, but there is a flavor twist. You’ll need curry powder, sea salt, turmeric, cumin, and garlic powder.
- Canned coconut milk: This is what makes this fall soup creamy and dairy-free, just like in this butternut squash soup and Minnesota wild rice soup. Make sure to use full-fat coconut milk from a can and not a carton.
- Broth: Use a store-bought vegetable broth or a homemade one. I'm not vegan, so I actually use bone broth powder here.
- Canned chickpeas: I like to top my coup with roasted chickpeas. It's not necessary, but it's a wickedly crunchy, yummy topping.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Sweet: Skip the curry and turmeric and give this roasted soup a sweeter flavor by adding apples to the base.
- Paleo and Whole30 approved: To make the dairy-free beet soup recipe Whole30 approved is simple, just omit the roasted chickpeas.
- Texture: If you don't love the creamy texture, slice your beets finely along with the other vegetables and have more of a broth-based soup with vegetables in it.
How To Make Easy Vega Beet Soup
Step 1: Toss the beets and carrots in avocado oil and sprinkle the seasonings before baking.
Step 2: Saute the onions and ginger in a large pot with oil.
Step 3: Add in the roasted veggies and cook before adding the remaining ingredients including the coconut milk, and bringing them to a boil.
Step 4: Reduce the heat and let the soup simmer for 15 minutes before blending until creamy.
Step 5: Divide the creamy vegan beet soup into bowls and top each bowl with roasted chickpeas.
Expert Tips To Make It
Use full-fat coconut milk to make the vegan beet soup have a richer feel. Likewise, you want the canned coconut milk, not the liquid carton one. From the can, make sure to drain out as much water as possible and only use the thick, white part (the cream)
The smaller you chop the beets and carrots, the faster they'll roast and the easier they'll blend. Adjust cooking times as necessary.
If you dislike curry, not to worry! The roasted beet soup is still as delicious, seasoned with just salt, ground ginger, and a hint of cinnamon.
Store the soup in the fridge without chickpeas added to it but know that it will thicken quite a bit.
Reheat the beet soup on the stove over medium heat. You'll have to add some water to the pot to thin it out a bit.
How To Serve It
One of the best things about this creamy beet soup recipe is that it works for both a full meal, like a roasted half chicken, or as an appetizer (as does this spinach soup).
Pair the roasted beet soup with:
- Half a grilled vegetable hummus wrap
- Grilled fish
- A simple salad
Thanks to the crunchy chickpeas though, this creamy beet soup makes for a hearty lunch. Adding on a dollop of vegan sour cream or fresh dill is another way to dress it up.
Vegan Beet Soup FAQs
Beet soup has a subtle sweetness to it since both beets and carrots are sweet root vegetables. It has earthy undertones, but that's balanced by the root vegetables.
Yes, beet soup can be frozen for up to 2 months. Once made, let it cool fully and don't add any toppings. Store it in an airtight container, leaving room for it to expand. When you need it, let it thaw overnight in the fridge and then reheat it on the stove over low to medium heat. You'll need to add a splash of broth to get it going.
More Vegan Recipes You'll Love
If you tried this Vegan Beet Soup Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Roasted Vegan Beet Soup
Video
Equipment
- Immersion blender
- Large soup pot
Ingredients
Roasting The Vegetables
- 1 carrot 1 large or two medium
- 6 beets peeled and chopped
- 2 tablespoons avocado oil
- 1 teaspoon curry powder
- ½ teaspoon salt
Preparing The Chickpeas Optional)
- 1 can chickpeas 550 ml
- 5 tablespoons avocado oil
- ½ teaspoon salt
Making The Soup
- 1 tablespoon Avocado oil
- ½ sweet onion diced
- 1 inch ginger peeled and diced
- 2 cups vegetable broth I prefer homemade chicken broth
- ½ cup canned coconut milk
- 1 cup water
- ½ teaspoon turmeric
- ¾ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
Instructions
Roasting The Vegetabes and Chickpeas
- Pre-heat the oven to 400 degrees.
- In a large bowl, combine the beets and carrots. Drizzle with oil, toss and sprinkle the seasoning over top. Toss again.
- Lay flat on a baking tray lined with foil.
- Toss the chickpeas in the oil and salt and lay on the baking tray also (or on separate trays).
- Place in the oven. Cook for 15 minutes, flip the veggies and roll the chickpeas and cook another 15 minutes.
- Once finished, remove the veggies from the tray but allow the chickpeas to cool on the tray in the oven (ensuring they’re hard and crispy but not burnt).
Preparing The Soup
- In a large pot, heat the oil over medium to high.
- Add in the onion and ginger and sauté for 3-4 minutes or until onion is soft.
- Add in the roasted veggies and let cook together a few minutes to infuse flavors.
- Add in the remaining ingredients and bring to a boil.
- Reduce heat and let simmer for fifteen minutes.
- Very carefully, scoop the soup into a powerful blender and blend until no lumps remain (or desired consistency).
- Return to the pot.
- Divide into four bowls and top with the roasted chickpeas.
Notes
- When blending the soup make sure to crack the lid of the blender to let the heat escape.
- Use full-fat coconut milk to make the vegan beet soup have a richer feel.
- The chickpeas are optional as a topping.
- The smaller you chop the beets and carrots, the faster they'll roast and the easier they'll blend. Adjust cooking times as necessary.
- Blend the soup to your own personal texture preference.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
We always have so many beets at the end of the summer, this is our favorite way to use them up. it's comforting, creamy, and packed with veggies!
CHIHYU says
Love all the refreshing flavor and gorgeous color in the recipe. I'm drooling just by looking at the photos!
fitasamamabear says
A thank you! That's the best possible compliment 😀
Daniela says
Hh wow curried beets soup sounds just divine! I love how healthy and nutritious this is!
fitasamamabear says
Thanks! The roasted chickpeas make it- though I just love crunch in everything lol and curry is probably the best thing ever 😀
Raia Todd says
I looooove all things curry... and beet! Double win here! 🙂
fitasamamabear says
Right?! It's a pretty tasty combo!