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gorgeous bowl of beetroot soup with fresh herbs in a blue bowl with a drizzle of heavy cream
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5 from 1 vote

Beetroot Carrot Soup (Low Carb)

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 in under an hour. This soup is made low carb by using cauliflower, and it’s packed with nutrients and plenty of flavor too.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: beets, carrots, gluten free, spring, summer
Servings: 10 servings
Calories: 224kcal
Author: Briana


  • 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 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. 


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