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.