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Creamy Roasted Beet Soup

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  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan


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


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
  2. 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.
  3. 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. 
  4. 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.  
  5. 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.  
  6. 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. 
  7. 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. 
  8. 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.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 358
  • Sugar: 18.8 g
  • Sodium: 1871.6 mg
  • Fat: 22.2 g
  • Saturated Fat: 3.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 39.9 g
  • Fiber: 6.4 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg