If you need to use up some extra vegetables, you should try this Beetroot Soup Recipe with Carrots! It's easy to cook some fresh vegetables, blend them up, and have a delicious soup ready in just under an hour. This soup has a beautiful color, and is packed full of nutrients too!
Do you love a great healthy soup? We're really into soup, year round! We're always finding ways to incorporate seasonal produce and turn them into soup recipes. We had some really gorgeous beets and carrots on hand, so naturally, it was time to create a soup recipe with them!
Beets have multiple harvest times, and they are such hearty vegetables that save super well in the fridge for very long periods of time. They're actually similar to carrots in this way. We also knew the flavor pairing was a match made in heaven. We consider both of these root vegetables to be in season year-round, and they make for the perfect simple recipe.
❤️Why we love this recipe
- Great for meal prep - This recipe makes a very large batch of soup, so it's perfect to make at the beginning of the week and reheat all week!
- Easy to customize for different diet types - This soup can easily be made dairy free, vegetarian, or vegan, and it's already low in carbs and totally gluten free!
- Made with simple ingredients - Everything you need for this soup can be found at nearly any grocery store.
- Unsalted butter - We use this as the base to help give this soup a super rich creamy texture and flavor.
- Raw beets & carrots - Obviously the base of the flavor in this soup. We had some lovely heirloom carrots on hand. Please note, we used large carrots in this recipe. Just be sure to wash and rinse both root vegetables very well, since they grow in the dirt. No one like a crunchy bite of dirt in their soup!
- Cauliflower - A lot of beet soup recipes call for potatoes as a way to add volume, but since we eat a low carb diet, we opted for cauliflower instead. It's very neutral in flavor and super low in carbs. You could use turnips or potatoes instead if you prefer.
- Garlic, celery & leeks - To add more depth of flavor to the soup.
- Dry seasonings - Fresh thyme, kosher salt and black pepper. Don't forget the bay leaves if you have some on hand, which enhances most soups. Bay leaf is optional.
- Stock of choice - Use whatever stock or broth you see fit. We use chicken broth. Four cups of stock makes for a thicker soup, and 6 cups makes it a bit thinner. Add stock until the consistency of the soup is right for you.
- Heavy cream - Makes this soup creamy and rich.
- Garnishes: sour cream, heavy cream, olive oil, flakey sea salt, fresh cracked black pepper, fresh parsley and thyme.
- Trim, peel and chop the beetroot and carrots,
- Cut cauliflower into pieces.
- Prepare the leeks by discarding the fibrous green tops, and allowing the light green and white parts that have been thinly sliced to sit in a bowl of water for about 10 minutes to get rid of any dirt.
- Rough chop the garlic.
Heat the butter in a large dutch oven. Add the leeks with a little bit of salt and cook until browned, about 3-5 minutes. Add the garlic and thyme, and cook until garlic is fragrant, stirring often for about 30 seconds to 1 minute.
Now add the chopped beetroot, carrots, celery, and cauliflower. Season heavily with salt and pepper.
Cook until slightly softened, about 3-5 minutes, stirring regularly. Add the stock and bay leaves. Bring to a boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through. Remove the bay leaves.
Stir in the heavy whipping cream to warm through. Blend the soup until smooth using a regular blender, immersion blender, or food processor. Adjust seasonings to taste.
Garnish with olive oil, fresh thyme, parsley, black pepper, flakey sea salt, and/or some sour cream.
🍝What to serve with this soup
This carrot beetroot soup recipe makes an excellent side dish for nearly any main course or a great healthy snack. Here are some ideas of how to serve it.
- Protein of choice, especially beef or lamb
- Burrata and Prosciutto Arugula Salad
- Slow Cooker Lamb and Mushroom Ragu
- Sirloin Steak Salad with Fresh Vegetables and Mozzarella
- Cabbage Carrot and Herb Salad
💭Frequently asked questions
Both of these vegetables are thought to be rich in beneficial nutrients. Carrots and beets both are both an excellent source of folic acid. Plus, they are rich in dietary fiber, which is always a plus! In addition, both vegetables are a good source of beta-carotene. You can read about the excellent nutrient profiles on beets here and carrots here.
Looking to speed up the process? Use your pressure cooker or Instant Pot to make the vegetables nice and tender, fast! You can also set it and forget it overnight in a slow cooker.
We do recommend cooking down the leeks and celery with the garlic and seasonings for a few minutes before adding the vegetables and liquid using either method to ensure the most deep flavor.
In the pressure cooker, cover, and allow to come to full pressure, then cook for 7-10 minutes, then release the pressure, remove the bay leaves, then blend.
Slow cook for 3-4 hours on high or 6-8 hours on low before adding any cream, or blending.
✨Variations & substitutions
- Dairy free - Swap butter for vegan butter or olive oil, and replace heavy cream with full fat coconut milk or cream, or cashew cream.
- Vegan - Follow all instructions above for dairy free, and make sure to use vegetable broth instead of chicken bone broth.
- Substitute cauliflower for potatoes - Craving potatoes? Just swap them out for the cauliflower!
- Swap cream - You could use milk, or half and half instead of heavy cream.
- Add fresh ginger - For even more flavor.
- Fresh lemon juice - Add a little brightness and acidity to the soup with a squeeze of fresh lemon.
- Add bone broth - This will add more protein and nutrients to the soup.
- Swap leeks for onions - Feel free to use yellow onion instead of leeks.
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Store in the fridge in an airtight container for up to 5 days.
To freeze, allow the soup to come to room temperature or cool completely before storing it in an airtight container in the freezer for up to 6 months. Allow to thaw in the fridge overnight before re-heating.
Reheat gently in the microwave, or on the stove top.
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Beetroot Carrot Soup
- 4 tablespoons unsalted butter
- 2 whole leeks, white and light green parts only
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- 500 grams beets, peeled and rough chopped (about 3 large beets)
- 225 grams carrots, peeled and rough chopped (about 4 medium carrots)
- 2 stalks celery, rough chopped
- 1 head cauliflower, rough chopped
- 6 cups stock or broth of choice, we used chicken stock (could use less for a thicker soup)
- 1 cup heavy cream
- 1 tablespoon kosher salt (or to taste)
- ½ teaspoon black pepper
- 3 whole bay leaves, optional
- Olive oil, sour cream, heavy cream, parsley, salt and pepper for garnish
- Heat the butter in a large dutch oven. Add the leeks with a pinch of salt and cook until browned, about 3-5 minutes. Add the garlic and thyme, and cook until garlic is fragrant, stirring often for about 30 seconds to 1 minute.
- Now add the beetroot, carrots, celery and cauliflower. Cook until slightly softened, about 3-5 minutes, stirring regularly. Add the stock and bay leaves. Bring to a boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
- After the vegetables have softened, remove the bay leaves, then add in the heavy cream to warm through. Transfer to a blender or puree with an immersion blender.
- Garnish with heavy cream, sour cream, parsley, thyme, olive oil, salt and pepper. Store in an airtight container in the fridge for up to 5 days. Can be frozen and reheated for up to 3 months.
- You can make this soup vegan, vegetarian or dairy-free by substituting butter for olive oil or vegan butter, heavy cream for full fat coconut milk, and chicken stock for vegetable stock.
- You can use a regular blender or immersion blender to puree the soup.