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Roasted Curried Beet Soup – Dairy Free, GF/V

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!

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 chicken noodle- 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 beet soup is filling. It contains a lot of awesome, healthy & nutrient dense foods and none of the inflammatory ones.

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

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 dairy free 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 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!

Ingredients In The Dairy Free Beet Soup

For the veggies

1 super large carrot or two medium
6-7 beets
2 tablespoons avocado oil
1 teaspoon curry powder
½ teaspoon sea salt

For the chickpeas

1 can chickpeas (550 ml)
1.5 tablespoons avocado oil
½ teaspoon sea salt

For the soup

1 tablespoon avocado oil or 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

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Find Helpful

How To Make Creamy Beet Soup

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).

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.

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.

Makes 4 cups worth of soup.

Don’t forget to pin this dairy free beet soup recipe!

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