Creamy Roasted Vegan Beet Soup Recipe

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.

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.

Don’t want to read? JUMP to the recipe!

Is Beet Soup Good For You?

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.

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.

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

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Kitchen Tools You May Find Helpful

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

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Roasted Curried Beet Soup

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

• 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 Facts

Roasted Curried Beet Soup

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.

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!