Go Back
+ servings
beetroot carrot soup
Print Recipe
5 from 3 votes

Beetroot Carrot Soup

If you’re enjoying springtime and early summer produce, 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 under an hour.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 10 servings
Calories: 224kcal
Author: Briana

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 224kcal | Carbohydrates: 17g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 643mg | Potassium: 613mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4380IU | Vitamin C: 35mg | Calcium: 61mg | Iron: 1mg