Roasted Beet Soup – Dairy Free, GF/V

A healthy, allergy friendly beet soup recipe full of flavor! This roasted beet soup is a great fall comfort recipe. It’s thick, creamy (but dairy free) and hearty enough to be a meal. Plus, it comes with an added crunch!

Soup makes  a healthy staple when it comes to eating your veggies (though sneaking them in works too!), it’s easy and you can customize it based on your favorites. And one of my favorites is beets! This beet soup is not only dairy free but gluten free & vegan also. It’s easy to make, healthy and comes with a sneaky crunch!

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Roasted Curried Beet Soup – Dairy Free, GF/V

Gluten free and vegan, this beet soup is a creamy and topped with an added crunch. A great appetizer for a chilly day.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4 cups

Calories 389 kcal

Author Fit as a Mama Bear

Ingredients

• 1 carrot 1 large or two medium
• 6 beets
• 2 tablespoons avocado oil
• 1 teaspoon curry powder
• ½ teaspoon sea salt
• For the chickpeas
• 1 can chickpeas 550 ml
• 5 tablespoons avocado oil
• ½ teaspoon sea salt
• For the soup
• 1 tablespoon Coconut Oil
• ½ sweet onion diced
• 1 inch ginger peeled and diced
• 2 cups broth I prefer homemade chicken broth
• ½ cup coconut milk
• 1 cup water
• ½ teaspoon turmeric
• ¾ teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon curry powder

Instructions

1. Pre-heat the oven to 400 degrees.
2. In a large bowl, combine the beets and carrots. Drizzle with oil, toss and sprinkle the seasoning over top. Toss again.
3. Lay flat on a baking tray lined with foil.
   
4. Toss the chickpeas in the oil and salt and lay on the baking tray also (or on separate trays).
5. Place in the oven. Cook for 15 minutes, flip the veggies and roll the chickpeas and cook another 15 minutes.
6. 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).
7. To make the soup
8. In a large pot, heat the oil over medium to high.
9. Add in the onion and ginger and sauté for 3-4 minutes or until onion is soft.
   
10. Add in the roasted veggies and let cook together a few minutes to infuse flavors.
11. Add in the remaining ingredients and bring to a boil.
    
12. Reduce heat and let simmer for fifteen minutes.
13. Very carefully, scoop the soup into a powerful blender and blend until no lumps remain (or desired consistency).
14. Return to the pot.
    
15. Divide into four bowls and top with the roasted chickpeas.

Recipe Notes

Note: all of these healthy ingredients can be purchased at my favorite retailer Well.ca

Nutrition Facts

Roasted Curried Beet Soup – Dairy Free, GF/V

Amount Per Serving

Calories 389 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 11g69%

Sodium 1170mg51%

Potassium 569mg16%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 12g13%

Protein 3g6%

Vitamin A 2839IU57%

Vitamin C 9mg11%

Calcium 42mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Kitchen Tools You May Find Helpful

• Vitamix
• Immersion blender
• Silicone spatula
• Baking sheets
• Measuring cups
• Knives

Where The Beet Soup Recipe Came From

Truth be told, my hubby makes far better soups than I do. I suck when it comes to chicken noodle or anything of the sort.

I have however, found out that I’m not too bad at creamier soups! The downside of this is that my husband will only eat soups like minestrone or turkey soup with veggies– no smooth soups (sigh).

He also isn’t a fan of beets. So really, I made this all for me 😀

My family is Polish and so I grew up eating borscht all the time. And I still adore it. But every so often I want a thicker, heartier soup- so I made one.

This creamy soup is filling. It contains a lot of awesome, healthy & nutrient dense foods and none of the inflammatory ones.

Keeping Dinnertime Simple

Thanks to roasting the veggies ahead of time, this soup also has a subtle roasted flavor which comes out delicious when it’s all put together.

If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook,- simple dinners for busy moms where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less. From easy vegan tacos to beef and quinoa chili, simple chicken pasta to a bok choy and mushroom bowl. These dinner recipes share a few things in common:

• They are healthy and simple to make
• All of the recipes are dairy-free or could easily be made dairy-free
• The majority of the recipes are gluten-free
• All of the recipes are real-food based and focus on nutrients not fillers
• They’re all tasty!

To make dinner-time even LESS stressful, I’ve also included several bonus tips on food prep, pantry staples and how to make healthy eating simple. Grab your copy of The Busy Mom’s E-Cookbook

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What Makes The Beet Soup Creamy?

And since I love everything creamy, I had to add in my favorite, dairy free, creamer… coconut milk!

Coconut milk not only makes the beet soup thick and creamy, but it also gives it a healthy dose of fats! So, it’s a win all around (psst.. I buy my coconut milk at well.ca as it’s normally cheaper!).

And no pureed soup is complete without a little crunch! Since I didn’t want to ruin this soup with run of the mill crackers, I opted for roasted chickpeas instead!

These not only give the soup a bit of flavor, but I adore crunching down on them too.I’ll save you the rant on why you should eat beets (check out why you should love your liver) because most of us know that they’re an
awesome vegetable.

So not only does this beet soup recipe let you get your beet fill in a healthy way but it also makes a tasty lunch, side dish or for me, random Tuesday morning snack!

Don’t forget to pin this beet soup recipe!

This creamy beet soup makes a tasty side dish or filling meal. It’s loaded with healthy nutrients, gluten free & vegan. Easy to make and topped with an added bit of crunch that is roasted chickpeas. Give your liver some love or satisfy your beet craving and whip up a batch of this hearty soup!