Golden Beet Soup

This stunning golden beet soup transforms humble root vegetables into a velvety, nutrient-packed bowl of comfort. With earthy beets, sweet carrots, and aromatic herbs, this vibrant soup delivers both incredible flavor and an Instagram-worthy golden hue that brightens any meal.

No ratings yet

Print Pin Save

Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 145kcal

Equipment

Ingredients

2 tbsp extra virgin olive oil
6 cups chopped golden beets 1-inch cubes
4 cups chopped carrots 1/2-inch slices
1 cup chopped yellow onion
1 tbsp chopped fresh ginger
1 tbsp chopped fresh sage
6 garlic cloves chopped
Zest and juice of 1/2 lemon
1 tsp kosher salt
1/4 tsp ground pepper
4 cups no salt added vegetable broth

Instructions

Heat oil in a large pot over medium heat. Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt, and pepper.
Cook for 10-15 minutes, stirring occasionally, until vegetables are soft and fragrant.
Pour in vegetable broth and bring mixture to a boil.
Reduce heat and simmer for 40-50 minutes until beets are completely tender.
Using an immersion blender or regular blender, blend soup until completely smooth.
Taste and adjust seasoning with lemon juice, salt, and pepper as needed.
Serve warm with desired garnishes.

Notes

Golden beets won't stain your hands like red beets, making prep easier

For extra richness, swirl in a dollop of coconut cream or cashew cream before serving

Soup can be made up to 3 days ahead and refrigerated; reheat gently before serving

Substitute red beets if golden aren't available, though color will be deeper

Fresh thyme or rosemary can replace sage for different flavor profiles

Add a pinch of cayenne pepper for subtle heat

Garnish with fresh herbs, pumpkin seeds, or croutons for texture contrast

Nutrition