Golden Beet, Carrot & Ginger Soup — Vegan Recipe Guide

Golden Beet Soup is sweet and silky with fresh ginger, garlic, sage and carrots. Completely dairy-free and vegan, it’s made from simple vegetables, broth and seasonings. It cooks in one pot and makes a satisfying lunch, starter or side dish.

This cozy soup has been on heavy rotation at my house lately. It’s warm, bright and comforting — perfect for chilly weekends or holiday gatherings.

With Thanksgiving weekend here in Canada, it felt like the ideal time to share this golden beet soup.

What are golden beets?

Golden beets are yellow-orange root vegetables with a mild, sweet flavor and less of the earthy bite that red beets can have. They’re delicious raw for snacking or salads, and they roast or sauté beautifully alongside other root vegetables. One practical bonus: they’re much less likely to stain your hands and countertops than red beets.

Ingredients

• Extra virgin olive oil
• Golden beets
• Carrots
• Yellow onion
• Fresh ginger
• Fresh sage
• Garlic cloves
• Lemon (zest and juice)
• Salt and pepper
• Vegetable broth (no salt added recommended)

How to make creamy golden beet soup in one pot

This recipe is easy and mostly hands-off. All you need is a large pot and an immersion blender (or a regular blender).

Step 1: Chop the beets, carrots, onion, ginger, sage and garlic into roughly even pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped vegetables, lemon zest, salt and pepper.

Step 2: Stir to coat the vegetables with oil and seasoning. Cook on medium-low for 10–15 minutes, until the onion, garlic and ginger are softened and fragrant.

Step 3: Add the vegetable broth, bring to a boil, then reduce heat and simmer for 40–50 minutes, until the beets are tender.

Step 4: Purée the soup with an immersion blender until smooth and creamy. Stir in lemon juice and adjust salt and pepper to taste. Serve warm.

Serving ideas

• Serve as a main for lunch with a side salad, sandwich or grain bowl, or offer it as an appetizer at dinner.
• Enjoy with crusty bread and a sprinkle of savory granola or toasted seeds for crunch. Crispy sage leaves make a pretty, flavorful garnish.
• Other toppings: croutons, roasted chickpeas, a drizzle of good olive oil, or fresh herbs like parsley or arugula.

Tips and substitutions

• Beets take the longest to soften, so if the other vegetables get a bit softer than you’d like, don’t worry — everything is blended together.
• If you don’t need the soup to be vegan, chicken broth can replace vegetable broth. If using a regular or reduced-sodium broth, taste before adding extra salt.
• The soup leans naturally sweet. If you prefer a more savory profile, add more salt, extra garlic or a pinch of crushed red pepper flakes.
• If you don’t have an immersion blender, cool the soup slightly and blend in batches in a regular blender, then reheat gently.
• To thin the soup, stir in additional warm vegetable broth until you reach the desired consistency.
• One tablespoon of freeze-dried ginger can be substituted for one tablespoon of fresh. For sage, use one teaspoon dried for one tablespoon fresh.

More cozy fall soups

• Roasted Pear and Parsnip Soup
• Carrot and Butternut Squash Soup
• Roasted Red Pepper and Butternut Squash Soup
• Spicy Sweet Green Pea Soup
• Roasted Sweet Potato and Carrot Soup

Give this recipe a try and leave a comment to share how it turned out — I’d love to hear your feedback.

Recipe