clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Beet Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Diet: Vegan


This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!


  • 3-4 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 large cloves of garlic, minced
  • 2 cups diced beets (~3 large beets)
  • 1 cup yellow potatoes, diced
  • 1 cup carrot, diced
  • 1 green apple, peeled and diced (we used Granny Smith)
  • 4 cups vegetable broth
  • 1 ¼-1 ½ tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup dairy free milk (we used cashew milk)
  • 3-4 tbsp fresh dill, chopped finely


  1. Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
  2. Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
  3. Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
  4. Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
  5. Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover.  Simmer for 20 minutes, until potatoes are tender.
  6. Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds.  Alternatively, keep the soup in a pot and blend with an immersion blender.
  7. Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
  8. Serve hot topped with a drizzle of olive oil, fresh dill and bread.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stovetop


  • Serving Size:
  • Calories: 172
  • Sugar: 8.2 g
  • Sodium: 1064.1 mg
  • Fat: 8.5 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.3 g
  • Fiber: 4 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg