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 lovely soup ready in just in under an hour. This soup is made low carb by using cauliflower, and it’s packed with nutrients and plenty of flavor too.
Do you love a great soup? We’re really into soup, year round! We’re always finding ways to incorporate seasonal produce and turning them into soup recipes. We had some really gorgeous beets and carrots on hand, so naturally, it was time to create soup recipe with them!
Beet 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 sort of consider both of these root vegetables to be in season year round. (More on this later)
Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something. You may also benefit from the step by step photos below.
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- Unsalted butter – We use this as the base to help make this soup super creamy and flavorful, since we do sauté some leeks, garlic and herbs before adding the rest of the ingredients.
- Raw beets & carrots – Obviously the base of the flavor in this soup. We had some lovely heirloom carrots on hand. Just be sure to wash and rinse both of these 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 soups 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 instead if you prefer.
- Seasonings – For this soup we kept it pretty simple and staple in the seasonings department. We opted for plenty of garlic, plus some leeks (although you could use onions instead), fresh thyme, kosher salt and black pepper. We also included some celery. It’s sort of similar to herbs in that it adds subtle freshness and flavor. Don’t forget the bay leaves if you have some on hand, which enhance most soups. Fresh ginger would actually be AMAZING in this soup. We’re currently wishing we would have had some on hand at the time!
- Stock of choice – Use whatever stock or broth you see fit. If vegan or vegetarian, use vegetable. We opted for chicken, since we almost always have this on hand. To ramp up the flavor, nutrients and protein, you could always add in some bone broth! Add as much or as little as you want. Four cups of stock makes for a thicker soup, and 6 cups makes it a bit thinner. Use whatever you prefer!
- Heavy cream – Another way to make this soup creamy and rich. You could use milk or half and half if you prefer. If vegan or dairy free, you can use full fat coconut milk.
- Garnishes: sour cream, heavy cream, olive oil, flakey sea salt, fresh cracked black pepper, fresh parsley and thyme.
How to Make A Beetroot Carrot Soup:
Trim, peel and chop the beetroot, carrots, cauliflower and into similar size chunks. Prepare the leeks by discarding the fibrous green tops, and allowing the light green and white parts to sit in a bowl of water for about 10 minutes to get rid of any dirt.
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. 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 blender or immersion blender. Adjust seasonings to taste.
Garnish with olive oil, fresh thyme, parsley, black pepper, flakey sea salt, and/or some sour cream.
What Food To Serve With Beetroot and Carrot Soup:
- 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
Are Carrots and Beets Low Carb?
Generally speaking, no, carrots and beets aren’t considered to be vegetables that are super low in carbs. Both are naturally quite sweet, which make them a little bit higher in carbs and sugar. Although we do eat a low carb diet, produce is something we look to incorporate in a variety of different ways because we love it!
When it comes to produce, it’s not what made us gain weight (or get unhealthy) in the first place. We’re okay with getting carbs from whole food sources. Using cauliflower to add volume to this soup helps us lower the carb count a bit.
For reference, one cup (about 136 grams) of beets has roughly 9.2 grams net carbs and 9 grams of sugar. One large carrot (about 72 grams) has about 5 grams of net carbs, and 3 grams of sugar. You can read about the excellent nutrient profiles on beets here and carrots here.
More Soup Recipes To Try:
- Low Carb Chunky Vegetable Vegan Soup
- Low Carb “Potato” Leek Kale Soup
- Asparagus and Broccoli Soup
- Keto Cabbage Roll Soup
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Beetroot Carrot Soup (Low Carb)
- 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
- 1.5 teaspoons kosher salt
- 1/2 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.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.