This creamy Beet Soup Recipe is as good as it is gorgeous! The chopped beets are cooked with the coconut milk, broth, potatoes, and seasoning for a velvety-smooth texture. Warm up with this easy, vegan soup all fall long.
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What can’t you do with beets?!
From roasting beets, boiling beets, or turning them into a delicious beet hummus… this root vegetable is almost as versatile as the traditional potato.
And, they’re so much better for you.
This soup, though, I must confess, takes the proverbial cake.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Beets. Large red beets were used in this recipe, but some or all can be replaced with golden beets. Read more below about how to prepare fresh beets before cooking.
- Potatoes. A couple of Yukon gold potatoes add an extra layer of creaminess to this soup. If you want to avoid this starchier vegetable, you can substitute with parsnips, carrots, sweet potatoes, or even butternut squash.
- Garlic and Ginger. Fresh cloves and ginger root are used to compliment the earthy tones of the beets. Prepared ginger paste can be used. It is not recommended to substitute with dried powders.
- Dried Herbs & Spices. A mixture of tarragon, thyme, rosemary, and either cardamom or nutmeg gives this soup a beautifully complex flavor. You should be able to find everything at local grocery stores. If you do not have all of these ingredients, feel free to substitute one for the other or add in some dried basil, parsley, or sage.
- Broth. If making a vegan version, make sure you use a vegetable broth. You can also use chicken broth, but beef broth is not recommended. A regular sodium, broth was used, but a reduced sodium can be substituted if you’re watching your salt intake.
- Coconut Milk. Canned and full-fat coconut milk is the best type to use. Avoid using the cartons of coconut milk in the refrigerated section. While lite milk can be used, you will not get the same thick and creamy texture as if you’d used full-fat.
How to Make Beet Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the beets and potatoes. Before you start making the soup you will first need to prepare the beets and the potatoes. To do this, peel the vegetables using a potato peeler. Cut the root vegetables into similarly sized ¼ – ½ inch chunks. It doesn’t matter exactly what size you cut them, you just want them all to be relatively the same shape and size so they cook up evenly.
- Make the base. Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes. Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
- Let the soup simmer. Bring contents to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
- Add the milk and puree. Turn off heat and add coconut milk and lemon juice. Puree the soup until it’s smooth and creamy. Be careful, the liquid will be HOT! You can use an immersion blender, Vitamix (just be careful when transporting the hot liquid), or a food processor.
Serve the Soup
You can enjoy the best beet soup all on its own or serve it as an appetizer or side dish before the main meal.
Make it beautiful with some sprigs of fresh parsley or cilantro, a drizzle of coconut milk, and some toasted pumpkin seeds for an added crunch.
Also, here are a few other serving suggestions:
- Crusty bread or sourdough bread– Great when slathered in a little butter or olive oil before toasting in the oven and then can be used for dipping.
- Homemade croutons – Cube up some bread, toss in oil, and then bake until crispy!
- Crackers – These are great for dipping.
- Salad – A big kale salad would pair beautifully.
- Chicken – You can’t go wrong serving this soup alongside some lean protein.
Meal Prep and Storage
- Prep-Ahead: You can make this red beet soup a day early, or simply prep the ingredients by chopping everything and storing them in the fridge.
- Storage: This simple soup will last in the refrigerator when stored in an airtight container for 3-5 days. Make sure you allow it to cool to room temperature before covering it with a lid for the best flavor.
- Freezing: Beet soup freezes well for up to 4-6 months when stored in a freezer-safe container.
- Reheating: When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.
FAQs
Yes! Beet soup freezes exceptionally well. For the best results, freeze in individual-sized portions for easy use when you’re ready.
Beet soup is very good for you. Avoid high-calorie additions like sugar and heavy cream to ensure the soup is full of nutritional benefits. The natural sweetness of the root vegetables helps avoid sugar, as well.
Other Beautiful Beet Dishes
Beets are not only delicious, they add vibrant color to every dish you add them to. These other beet recipes might become a new family favorite.
Once you know How to Roast Beets and How to Boil Beets, the sky is the limit.
Try Roasted Beet Hummus, Roasted Beet Salad with Goat Cheese, and Twice Roasted Beets with Goat Cheese.
And don’t miss these Quick Pickled Beets.
More Creamy Soup Recipes
Creamy soups are so warm and comforting and a great way to celebrate fall.. Be sure to try these recipes when soup season rolls around.
Creamy Zucchini Soup, Cream of Asparagus Soup, Roasted Pumpkin Soup, and Cauliflower Soup are veggie-based soups you can feel good enjoying.
Instant Pot Potato Soup, Roasted Butternut Squash Soup, and Potato Leek Soup are classics everyone will love.
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Creamy Beet Soup Recipe
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Ingredients
- 2 tablespoons oil olive or avocado
- 1 small sweet onion finely chopped
- 3 cloves garlic crushed
- 1 teaspoon ginger minced or paste
- 1.5 pounds beets about 3-4 large beets
- 1 pound Yukon gold potatoes
- 4-5 cups vegetable broth
- ½ teaspoon tarragon dried
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ⅛ teaspoon cardamom or nutmeg
- ¾ – 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 15 ounces coconut milk canned, full-fat
- 1 tablespoon lemon juice freshly squeezed
- Fresh parsley optional
- Roasted pumpkin seeds optional
Instructions
- Prep the veggies: Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.1.5 pounds beets, 1 pound Yukon gold potatoes
- Saute the onion and garlic: Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender. Mix in garlic and ginger. Continue sautéing for 1-2 minutes.2 tablespoons oil, 1 small sweet onion, 3 cloves garlic, 1 teaspoon ginger
- Simmer the soup: Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine. Bring contents to a boil and reduce heat to medium low. Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.4-5 cups vegetable broth, ½ teaspoon tarragon, ¼ teaspoon thyme, ¼ teaspoon rosemary, ⅛ teaspoon cardamom, ¼ teaspoon black pepper, ¾ – 1 teaspoon salt
- Add coconut milk: Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.15 ounces coconut milk, 1 tablespoon lemon juice
- Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!Roasted pumpkin seeds, Fresh parsley
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Notes
- Coconut milk: Choose full-fat coconut milk for the creamiest soup.
- Tools: An immersion blender is the best option for a super creamy soup without transferring hot liquid.
- Prep-Ahead: You can make this red beet soup a day early, or simply prep the ingredients by chopping everything and storing them in the fridge.
- Storage: This simple soup will last in the refrigerator when stored in an airtight container for 3-5 days. Make sure you allow it to cool to room temperature before covering it with a lid for the best flavor.
- Freezing: Beet soup freezes well for up to 4-6 months when stored in a freezer-safe container.
- Reheating: When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious – i followed this recipe with a few exceptions – I substituted apple for the potato, and i used fresh herbs – rosemary and thyme, didn’t have any dill on hand! Everyone loved it!
Yay! So happy to hear you enjoyed the recipe! I’m glad you could make it all work out with what you had. Thanks so much for taking the time to leave a comment and rating!