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featured image: Colourful beet soup with chickpeas around the bowl

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.
Course Soup
Cuisine American
Keyword beet soup recipe, beets, borscht, fall, summer
Prep Time 10 minutes
Cook Time 45 minutes
1 hour 5 minutes
Total Time 50 minutes
Servings 4 cups
Calories 389kcal


  • Immersion blender
  • Large soup pot



  • 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.


  • 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.


Calories: 389kcal | Carbohydrates: 20g | Protein: 3g | Fat: 35g | Saturated Fat: 11g | Sodium: 1170mg | Potassium: 569mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2839IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 3mg