This creamy roasted beet soup is comforting, nutritious and naturally vegan and gluten free. It makes a stunning and satisfying first course for entertaining, or make-ahead healthy lunch.
Winter is certainly soup season. Lately, we’ve been filling up on protein-packed Quinoa Vegetable Stew and comforting White Bean & Kale Soup. Amidst all the cookie swaps, holiday parties and comfort food this time of year, we’re looking for meals that are healthy and satisfying.
This creamy roasted beet soup checks all of those boxes. It’s full of nutritious ingredients, thanks to golden beets and carrots. And creamy potatoes make it extra filling. No thin soups here!
Finally, this vegan soup is deeply flavorful thanks to a special spice blend we made with berbere spice. The result is honestly addicting. And there’s no reason not to go for seconds-or thirds-of this recipe. It’s a bright, light and healthy break from the piles of cookies we’ve been working through lately.
How To Make Quick & Easy Roasted Beet Soup
This soup is quick & easy to make. You’ll use your stovetop and oven for maximum efficiency. And at the end, you’ll puree everything up into a smooth and creamy consistency. Yum!
First, whip up a homemade spice blend for flavor.
What is Berbere Spice?
Berbere is an Ethiopian spice blend. It’s made from chili peppers, basil, nigella seeds, garlic and ginger. Berbere also contains herbs that are less common in American cooking, such as korarima, rue, ajwain and radhuni.
It’s fairly spicy, so be sure to taste a bit of your berbere before adding it to this recipe. If you’re not a fan of spice, you can certainly dial back the berebere.
You can find berbere spice in most grocery stores these days. And, of course online as well.
Or, you can make your own homemade berbere blend. And don’t worry, you won’t need any of those Ethiopian spices.
If you can’t find it, there are some easy substitute for berbere in this vegan beet soup. Cayenne pepper will bring the same heat that berbere provides. Round it out with a pinch of cardamom, nutmeg and cinnamon for those warming flavors.
Make the Spice Blend
All of the robust flavor in this dairy free soup comes from an easy homemade spice blend.
To make it, you’ll combine olive oil and lemon juice with ginger, garlic, lemon zest, and of course the Berbere spice. We also added a touch of sweetness with date syrup. Agave would also work well.
You’ll use this spice blend for two jobs in this roasted beet soup recipe. First, it flavors the roasted beets and carrots.
Then, the remaining spice blend goes in with the liquids for the soup.
Roast the Veggies
To start this vegan roasted beet and carrot soup, get your beets and carrots roasting. First, toss them in half of your flavored oil blend.
Then, roast them until they’re nice and soft. We recommend a 375°F oven. You don’t want anything to get too crispy, since it will all be pureed together at the end.
Build the Soup
While the carrots and beets roast, you can move on to building the soup.
First, soften up some garlic and onion. Then, add your diced potatoes. These give the soup some serious body.
Next, add the liquids. We use low-sodium vegetable stock (homemade or store-bought) and dairy free creamer. Be sure to choose unsweetened and unflavored creamer. Or, you can always substitute with coconut milk.
Let the soup simmer away for a while until the potatoes are completely tender.
The final step is to add the roasted beets and carrots into the pot and blend away. We love using an immersion blender for this step. It saves us having to clean the blender, and it’s easy to use.
But if you don’t have an immersion blender at home, a regular blender will do. Let the soup cool a bit first, however, as hot liquids and high-speed don’t always mix well (read: explosions can happen!)
Garnish Your Soup
This roasted vegan soup is so vibrant and creamy thanks to those golden beets. We love to garnish it with ruby red pomegranate seeds and a splash of green.
Dill, mint, cilantro, basil, and parsley would all be wonderful herbal additions.
A dollop of dairy-free sour cream or yogurt would also make a tasty topping.
How to Store Vegan Roasted Beet Soup
Another reason to love this warming winter soup: it’s an easy make-ahead meal. This soup is great for meal prep. You can mix up a big batch (why not double it?) on the weekend and enjoy it for lunch or dinner all week long.
After you puree the soup, let it cool. You can do this in the stock pot, or in the container you’ll store it in. To speed things up, you can portion the soup into a few smaller containers.
Then, simply cover the soup and keep it in the fridge for up to 7 days.
You can also freeze roasted beet soup. Simply store cooled soup in the freezer for up to 3 months. To reheat, pop it in the microwave or reheat on the stove.
Try a few more of our favorite puréed soups:
- Carrot Apple Ginger Soup
- Coconut Curry Squash Soup
- Creamy Vegan Tomato Soup
- Vegan Red Lentil Soup
- Thai Red Curry Pumpkin Soup
This creamy roasted beet soup is comforting, nutritious and naturally vegan and gluten free.
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 ½ tsp lemon zest
- 1 ½ tbsp agave
- 2 tsp sea salt
- 2 tsp Berbere spice blend*
- ½ tsp cinnamon
- 1 tsp powdered ginger
- 2 cups carrots, peeled and cubed
- 2 medium golden beets, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp garlic, minced
- 2 cups potatoes, chopped
- 4 cups low sodium veggie broth
- 1 cup dairy-free creamer or coconut milk
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Whisk together 4 tbsp olive oil, lemon juice, lemon zest, date syrup/agave, salt, berbere, cinnamon, and ginger and divide the mixture to use half on roasted vegetables and the other half in the soup.
- Add carrots and beets to the baking sheet, drizzle with half of the oil and spice mixture and toss to coat evenly. Roast for 20-25 minutes until softened. If any are not cooked all the way through, they will finish cooking in soup pot.
- While the veggies are roasting, heat 2 tbsp of olive oil in a large stock pot over medium heat. Add the onion and cook, stirring a few times, for 5-6 minutes. Then add the garlic and cook for 2-3 minutes.
- Add the chopped potatoes to the onion and garlic mixture with the other half of the oil blend, stir potato onion mixture well to coat. Cook, stirring a few times for 6-7 minutes.
- Add the roasted carrots and beets to the pot with the vegetable broth. Bring the soup to a boil, reduce to a simmer, and cook until potatoes are fork-tender.
- Add the creamer to the pot and stir well to combine. Let the soup cool a bit, and then puree with an immersion blender or regular blender.
- Serve topped with a drizzle of dairy free creamer, yogurt or olive oil, chopped fresh herbs of choice, pomegranate seeds, and a sprinkle of salt and pepper. You could also serve the soup with rice or quinoa and top with a protein of your choice, such as crispy tofu or crispy chickpeas.
*If you are a bit shy with spice, only use 1-1½ tsp of Berbere. You can always add more after blending if you wish. See the post for substitution suggestions.