This Creamy Vegan Golden Beet Soup packs a lot of warm fuzzy feelings into one bright bowl! With 8 whole-food ingredients plus spices, it's a simple dish for beginner and experienced cooks. It's also anti-inflammatory and soothing -- I love eating this soup when I have a cold or am feeling unwell due to chronic illness.
Beets are harvested in late summer and early Fall. They last for months when stored properly, so you are likely to find them in stores during the Fall and Winter months. You can make this dish with golden or traditional red beetroots.
Why you'll love this soup:
- non-traditional and will shake up your routine
- soothing whole food ingredients
- easy to make
- a new and different way to enjoy root vegetables
We make this soup frequently in the cooler months and it's always a hit with dinner guests!
This beet soup makes an excellent healthy side dish. Or pair it with Gluten Free Irish Soda Bread for a truly mouthwatering meal combination! Note that the Irish Soda Bread uses Pamela's Baking mix and has a small amount of buttermilk powder. For a gluten-free and vegan bread pairing, check out my 3-ingredient Gluten-Free Baguette Recipe.
This recipe was inspired by a beet soup recipe by Pick Up Limes, who has a passion for using beetroots in cooking.
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Ingredients
- coconut butter
- yellow onion
- garlic
- vegetable or chicken broth
- beetroots
- parsnips
- potatoes
- coconut milk
Spices
- ground cumin
- ground turmeric
- 1 bay leaf
Finishing Touches
- salt and pepper to taste
- lemon juice to taste
See the recipe card for quantities.
Instructions
- Heat coconut oil in a large pot on medium-high heat.
- Then add onions and cook, stirring on occasion, until caramelized.
- Add garlic and stir until golden.
- Add broth, root vegetables, spices, and bay leaf. Bring to a boil and then reduce heat to simmer until root vegetables are soft.
- Remove the bay leaf. Turn off heat and remove the pot from the stove. Use an immersion blender to puree completely. You can also use a standard food processor or standing blender -- in this case, wait for the soup to cool completely before pureeing.*
- Stir in the coconut milk and serve hot.
*Important: Do not puree hot soup in a standing blender or food processor. The heat can cause the soup to expand and the top to pop off, creating a mess and burn hazard.
Substitutions
- Sweet Potatoes - I make this soup with white potatoes, but you can make it with sweet potatoes if you prefer.
- More Beets - This recipe can handle an extra beet or two if you like!
- Red Beets - This soup tastes the same with any color of beet. Choose what's available or what color soup you'll enjoy most!
This Golden Beet Soup is naturally gluten-free and vegan.
Equipment
- Immersion blender
- Large pot
- Spatula
- Serving spoon
Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Top Tip
If you have an immersion blender, you can make this soup easily just before eating.
If using a standing blender or food processor, make this recipe earlier in the day or the night before so you can safely transfer and puree the soup once cooled.
More vegan soup recipes you'll love:
- House Favorite Vegan Minestrone Soup
- Easy Instant Pot Tomato Soup
- Easy Thai Coconut Curry Soup with Tofu
Creamy Vegan Golden Beet Soup
- Total Time: 35 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This soothing Golden Beet Soup is made with pureed root vegetables, broth, spices, and coconut milk. It's vegan, healthy, and naturally gluten-free.
Ingredients
- 1 tablespoon coconut butter
- 2 medium yellow onions, roughly chopped
- 2 cloves garlic, crushed
- 2 cups (475 ml) vegetable or chicken broth
- 3 medium beetroots, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 medium white or sweet potatoes, peeled and diced
- 1 14-ounce can (400 ml) full fat coconut milk
Spices
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 bay leaf
Finishing Touches
- salt and pepper to taste
- lemon juice to taste (just the tiniest bit!)
Instructions
- Prep: Heat coconut oil in a large pot on medium-high heat.
- Onion: Then add onions and cook, stirring on occasion, until caramelized (approximately 5-7 minutes). Use splashes of water as needed to deglaze the pan.
- Garlic: Add garlic and stir until golden (about 2 minutes).
- Cook the root veggies: Add broth, root vegetables, spices, and bay leaf. Bring to a boil and then reduce heat to simmer until root vegetables are soft (about 15 minutes).
- Puree the soup: Remove the bay leaf. Turn off heat and use an immersion blender to puree completely. You can also use a standard food processor or standing blender -- in this case, wait for the soup to cool completely before pureeing.*
- Add coconut milk: Stir in the coconut milk and serve hot.
Notes
*Important: Do not puree hot soup in a standing blender or food processor. The heat can cause the soup to expand and the top to pop off, creating a mess and burn hazard.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
This recipe is delicious using beets of any color. The photos show a soup made with golden beets.
Make this recipe your own by adding additional beetroots (this recipe can handle one or two more) or other root vegetables.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup, Dinner, Lunch
- Method: One-pot
- Cuisine: American
Keywords: beet soup, beetroot soup, beet soup with coconut milk
If you’re still hesitant to try it, let me reassure you that this soup is worth every ounce of your effort. Whether served fresh or for leftovers, it's super delicious!
xo, Jamie
Sara
I fed this soup to my boyfriend who doesn't really like beets. I made sure to use the yellow ones so he couldn't tell. We were both really surprised how tasty this soup is! I also took Jamie's advice and it was really tasty with Irish Soda bread!
★★★★★
Stella Quinn
I made this last year and was excited to try it again! I even bought an immersion blender with this recipe in mind. It makes a lot of soup, but I did add an extra beet and a rutabaga too. I think it was about 8 servings for me and my boyfriend. I think the recipe changed a little because I don't remember the lemon juice, but I tried it and it was really good! Definitely recommend this to anyone looking for a new way to eat fall root vegetables.
★★★★★