This Beetroot soup is such a decadent soup for the cold weather or even whenever you are craving a warm bowl of soup. It is easy to make and has a smooth and creamy texture. It’s also made with fresh carrots, ginger, garlic and turmeric. It is also dairy free, vegan and healthy!
Beetroots are know for their various health benefits like lowering blood pressure and aiding in digestion among others.
All you need are 10 ingredients which you probably have in your fridge and/or panty.
- Beetroots: the star of the soup.
- Onions: they are sweet and helps balance the flavor of the soup.
- Garlic: adds to the flavor.
- Turmeric: adds freshness to the soup.
- Ginger: a kick of spice.
- Carrots: adds more sweetness.
- Vegetable broth: makes the soup flavorful and smooth.
- Sea salt & Black pepper: to taste.
- Cooking oil: to fry the onions.
How to make the beetroot soup
Start by washing the beet roots and carrots then peel and dice them. Also dice up the onions and mince the garlic, ginger and turmeric.
Heat the cooking oil in a large cooking pot. Add the diced onion and allow to cook till translucent.
Add the garlic, ginger and turmeric and cook till fragrant.
Add the diced beetroots, carrots and vegetable broth and bring to a boil on medium high heat then reduce the heat to low and allow to simmer while covered for about 20-25 minutes or until the beetroots are fork tender. Remember to season with salt & black pepper.
Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips below)
Once blended, add back to the cooking pot and reheat before serving.
Serve while hot. You can garnish with some coconut cream and cilantro (dania) and enjoy with some homemade milk bread or homemade vegan bread or Gluten free bread.
Blending Tips:
- Incase you have an immersion blender, just blend in the cooking pot.
- If your blender cannot blend hot items, allow the soup ingredients to cool before blending.
- Leave the top portion of your blender open for steam to escape. If you keep this opening closed, pressure will build inside your blender and most likely pop the lid open thus mess up your kitchen. You can use a kitchen cloth on the open portion to keep things mess free.
- Make sure your beetroots are fork tender before blending to avoid messing your blender.
- Make sure not to over fill your blender past the allowable limit as it will make blending difficult hence end up with a soup that is not smooth or even pop the lid open and mess up your kitchen.
Ingredients
- 2 tbsp cooking oil
- 2 onions, diced
- 4 cloves garlic
- 1 tbsp fresh minced ginger
- 1 tbsp fresh minced turmeric
- 3 large beetroots
- 1 cup diced carrots
- 4 cups vegetable broth*
- Sea salt & black pepper to taste
Instructions
- Start by washing the beet roots and carrots then peel and dice them. Also dice up the onions and mince the garlic, ginger and turmeric.
- Heat the cooking oil in a large cooking pot. Add the diced onion and allow to cook till translucent.
- Add the garlic, ginger and turmeric and cook till fragrant.
- Add the diced beetroots, carrots and vegetable broth and bring to a boil on medium high heat then reduce the heat to low and allow to simmer while covered for about 20-25 minutes or until the beetroots are fork tender. Remember to season with salt & black pepper.
- Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips above on the blog)
- Once blended, add back to the cooking pot and reheat before serving.
- Serve while hot. You can garnish with some coconut cream and cilantro (dania) and enjoy with some homemade milk bread or homemade vegan bread or Gluten free bread.
Note:
Incase you don’t have vegetable broth on hand, feel free to use water instead.
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I know you’re going to love this Beetroot soup. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
