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Home » Healthy Recipes » Meals & Sides » Creamy Roasted Vegan Beet Soup Recipe

Creamy Roasted Vegan Beet Soup Recipe

09/24/2018 by fitasamamabear

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This vibrant, creamy, vegan beet soup recipe is the perfect side dish. Made with coconut milk and flavored with curry this borscht rendition is also topped with crunchy, roasted chickpeas.

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Traditionally, borscht uses beets, carrots, onions, and cabbage in a flavorful broth. This roasted beet soup recipe is a rendition of that.

It’s a creamy, curried version that uses a blend of spices to make it both flavorful and comforting. Moreover, topped with roasted, crunchy chickpeas, the vegan beet soup works well as a side dish or a hearty lunch.

Is Beet Soup Good For You?

As a Certified Nutrition Coach, I'll tell you that like anything else, it depends on how it’s made! Traditional borscht is extremely good for you as the base is made up of vegetables that naturally promote detox.

However, some beet soup recipes contain vegetable oils and other additives that may not support your body.

That said, this vegan beet soup recipe is a healthy variation.

It contains no dairy, no processed oils, and no additives. Moreover, it uses turmeric which is a great support to your immune system (learn more about turmeric benefits and how to use it)

Dairy-Free Alternatives

Many creamy beet soup recipes will use a base of heavy cream. Instead, this recipe uses coconut milk to achieve its creamy consistency.

Not only does this give a hearty flavor but it provides a dose of healthy fats as well.

That said, make sure to use coconut milk from a can and not a carton. Many cartons add additional ingredients to make it “drinkable” which isn’t what you want for this recipe.

Instead, you want to use canned coconut milk. Some cans will water down their coconut milk. You can use either, however, your soup will be creamier if you use one that separates the cream from the water (drain the water and use the cream). A great brand is Native Forests.

What To Pair With It

This cream beet soup recipe can easily pair with any main course. Likewise, it makes a great appetizer for a larger meal.

Traditionally, borscht is paired with fish. The lightness of the meals complements each other.

However, this curried beet soup recipe is perfect on the side of roasted chicken also.

Collage of beet soup: image with two bowls topped with chickpeas, in process images of roasted veggies, cooking the soup in a pot and ladling it from the pot

Roasted Chickpeas

Topping the soup with crunchy roasted chickpeas makes this easy soup recipe into a meal.

Plus, chickpeas are loaded with fiber and you can’t eat a lot of them (which is why these salt and vinegar ones are a great hiking snack!).

The flavor of the chickpeas also compliments the soup.

However, no chickpeas no problem! They are definitely optional if you don’t have any on hand.

Which Beets To Choose

You can use traditional red beets for this recipe or golden. Likewise, mixing and matching your beets will alter the flavor slightly.

The golden beets tend to be sweeter so adding them in will give a sweet versus salty roast to the soup.

FAQ’s

This vegan beet soup is made using curry spices to give it a comforting feel. If you’re not a curry lover though, feel free to omit the curry powder and cumin.

Don’t skip the roasting part of the beets. This releases their flavors and gives the soup a sweeter flavor.

The soup is best eaten immediately. However, if you need to store it, it lasts in the fridge for 3-5 days. That said, you may want to add some water to thin it when you reheat.

And remember, don’t add the chickpeas into the soup until you’re ready to eat. Adding them in before storing them will make them mushy.

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.

Pinterest image with text: collage of healthy, real food dinner recipes

If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook,- simple dinners for busy moms. This book has 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 
  • 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.

Kitchen Tools You May Find Helpful

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

Don’t forget to pin this vegan beet soup recipe!

Pinterest image with text:

featured image: Colourful beet soup with chickpeas around the bowl

Roasted Curried Beet Soup

Fit as a Mama Bear
Gluten-free and vegan, this beet soup is a creamy and topped with an added crunch. A great appetizer for a chilly day.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
1 hr 5 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 4 cups
Calories 389 kcal

Equipment

  • Immersion blender
  • Large soup pot

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
 

  • 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.
    bets and carrots read to roast on baking tray
  • 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).
  • To make 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.
    In process image for beet soup: onions and garlic cooking in a large pot
  • 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.
    In process image for beet soup: coocnut milk, beets, onions and broth cooking in a large pot
  • 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.
    In process image for beet soup: large pot of beet soup blended with ladle scooping
  • Divide into four bowls and top with the roasted chickpeas.

Video

Notes

  • This vegan beet soup is made using curry spices to give it a comforting feel. If you’re not a curry lover though, feel free to omit the curry powder and cumin.
  • Don’t skip the roasting part of the beets. This releases their flavors and gives the soup a sweeter flavor.
  • The soup is best eaten immediately. However, if you need to store it, it lasts in the fridge for 3-5 days. That said, you may want to add some water to thin it when you reheat. And remember, don’t add the chickpeas into the soup until you’re ready to eat. Adding them in before storing them will make them mushy.

Nutrition

Calories: 389kcalCarbohydrates: 20gProtein: 3gFat: 35gSaturated Fat: 11gSodium: 1170mgPotassium: 569mgFiber: 5gSugar: 12gVitamin A: 2839IUVitamin C: 9mgCalcium: 42mgIron: 3mg
Keyword beet soup recipe, beets, borscht, fall, summer
Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

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. Give your liver some love or satisfy your beet craving and whip up a batch of this hearty soup!

Shelby aka Mama Bear

fitasamamabear

Meet Shelby - a Certified Strength And Conditioning Specialist, Certified Nutrition Coach. As a mom of three young girls and coach for the past ten years, Shelby now strives to make fitness and healthy living practical for busy moms. By sharing her knowledge and the resources on her website, Shelby helps busy moms get fit, happy, and healthy.

See author's posts

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Reader Interactions

Comments

  1. Raia Todd

    September 25, 2018 at 3:07 pm

    I looooove all things curry... and beet! Double win here! 🙂

    Reply
    • fitasamamabear

      September 25, 2018 at 7:09 pm

      Right?! It's a pretty tasty combo!

      Reply
  2. Daniela

    October 14, 2018 at 6:14 pm

    Hh wow curried beets soup sounds just divine! I love how healthy and nutritious this is!

    Reply
    • fitasamamabear

      October 15, 2018 at 3:18 pm

      Thanks! The roasted chickpeas make it- though I just love crunch in everything lol and curry is probably the best thing ever 😀

      Reply
  3. CHIHYU

    December 30, 2018 at 1:37 am

    Love all the refreshing flavor and gorgeous color in the recipe. I'm drooling just by looking at the photos!

    Reply
    • fitasamamabear

      January 02, 2019 at 1:25 am

      A thank you! That's the best possible compliment 😀

      Reply

Trackbacks

  1. Thai Quinoa Stir Fry- GF/V - Fit as a Mama Bear says:
    12/27/2018 at 5:01 am

    […] for so many reasons but one of them is the color! I love the color of beets (which is why I love this soup) because they’re just so freaking vibrant! Plus, they kick a lot of butt in the liver department […]

    Reply

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About Me

About Me

Hey-I’m Shelby! a Certified Strength Coach (CSCS), nutrition coach (PN) and mama to three beautiful girls.

I’m also a lazy foodie, workout lover and feeder of stray cats. It’s my mission to make everyday fitness and healthy living PRACTICAL for busy moms.

Fitasamamabear is where you’ll find the tools you’ll need for health and wellness. At-home workouts, healthy, allergy-friendly recipes and tips from a seasoned mama on how to make it all work.

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