A bowl you'll want to cozy up with! This vegan beet soup recipe is made with roasted beets, ginger, and coconut milk before it's blended smooth and topped with crunchy chickpeas.
I grew up having traditional borscht every Christmas Eve dinner. Made with beets, carrots, onions, and cabbage it was always a bowl of comfort.
And though this creamy vegan beet soup has the same feel to it, it's much more full of flavor and nourishment.
As a Certified Nutrition Coach I love the wholesome ingredients and hearty comfort (just like this comforting arracacha soup!).
All the classic flavor of sweet beets with undertones of curry flavor.
Why You'll Love This Recipe
- Minimal ingredients you have in your pantry
- A great way to use up seasonal produce
- Hearty enough for a meal but light enough for an appetizer
- Dairy-free, gluten-free, and vegan with a paleo and whole30 option
- A healthy variation of a classic fall soup
Ingredients Needed
Classic seasonal produce like raw beets, carrots, sweet onion, and ginger. Make sure all the vegetables are peeled and chopped into chunks. Brussels sprouts work as well and you can use any leftover leaves in something like this brussel sprouts leaves recipe.
And if you love beets, save some for these roasted beets with goat cheese (hack: you can use cashew based vegan cheese too!!).
Avocado oil is used to roast the root vegetables and to start the base of the creamy beet soup.
Seasonings are all basic in this vegan beet soup but there is a flavor twist. You’ll need curry powder, sea alt, turmeric, cumin, and garlic powder.
Canned coconut milk is what makes this fall soup creamy and dairy-free. Make sure to use full-fat coconut milk.
This also works as a condensed milk replacement in something like Minnesota wild rice soup too!
For the broth you can use homemade or store bought vegetable broth.
Canned chickpeas are optional but they do give a beautiful added crunch.
How To Make It
- Toss the beets and carrots in avocado oil and sprinkle the sea salt and curry powder over them.
- Bake on a foil-lined baking tray for 30 minutes at 400F until semi-tender.
- Roast the chickpeas: toss the chickpeas in avocado oil, sea salt and roasting them for 30 minutes. Let them cool on the tray in the oven.
- Start the soup: in a large pot, heat avocado oil over medium to high heat and add the ginger and onion. Saute until soft (about 3-4 minutes).
- Add in the roasted veggies and cook for 2-5 minutes before adding the remaining ingredients including the coconut milk, and bringing them to a boil.
- Reduce the heat and let the soup simmer for 15 minutes.
- Blend it: either scoop the soup into a powerful blender and process until no clumps remain or use an immersion blender until creamy.
- Serve: divide the creamy vegan beet soup into bowls and top each bowl with roasted chickpeas.
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.
What To Pair With 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 veggie 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.
Expert Tips To Make It
When blending the creamy vegan beet 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. Likewise, you want the canned coconut milk, not the liquid carton one.
Make this recipe paleo and whole30 approved by omitting the roasted chickpeas.
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.
Dinner doesn’t have to be chaotic—this eBook gives you 20+ protein-packed meals ready in 30 minutes or less (even when the day’s already gone sideways)
Kitchen Tools You May Find Helpful
Other Beet Recipes You'll Love
Roasted Vegan Beet And Carrot 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 sea salt
Preparing The Chickpeas
- For the chickpeas
- 1 can chickpeas 550 ml
- 5 tablespoons avocado oil
- ½ teaspoon sea salt
Making The Soup
- 1 tablespoon Avocado oil
- ½ sweet onion diced
- 1 inch ginger peeled and diced
- 2 cups vegetabe 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
Roasting The Vgetabes
- 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.
- Make this recipe paleo and whole30 approved by omitting the roasted chickpeas.
- The smaller you chop the beets and carrots the faster they'll roast and the easier they'll blend. Adjust cooking times as necessary.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Raia Todd says
I looooove all things curry... and beet! Double win here! 🙂
fitasamamabear says
Right?! It's a pretty tasty combo!
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 😀
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 😀
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!