Beetroot and Carrot Soup

My pick-me-up ruby colored Beetroot and Carrot Soup. This beet soup is packed with rich savory flavors and smooth velvety textures. Definitely picks me up when I’m hungry grumpy.

Beetroot and carrot soup is a vegetable-packed soup that I find interesting because of its color. This soup recipe is similar to Borscht soup and is popular in Eastern Europe and Northern Asia. The main ingredient of this soup is beet, which gives it its rich red hue. Beets are a nutrient-dense vegetable that is loaded with vitamins and minerals. You will likely enjoy this soup even if you’re not a beet fan, especially your kids who will love the striking ruby-red color! The texture of this Beetroot soup is almost like my 3 ingredient cauliflower soup, I alternate between the two depending on what I have in my fridge.

Ingredients needed

1. Beetroot: Choose firm, unblemished beetroots for the best flavor and texture. Beetroots can vary in size, so adjust the quantity based on the size of the ones you have. You may also use store bought beets in a jar.
2. Onion: Any type of onion (white, yellow, or red) can be used depending on your preference. Finely chop the onion to ensure it cooks evenly and blends well into the Beetroot and carrots soup.
3. Garlic: Fresh garlic cloves provide the best flavor, but you can also use pre-minced garlic for convenience. Adjust the amount of garlic based on your taste preferences. If you have garlic and ginger paste then it will be perfect too.
4. Carrots: Choose firm, vibrant carrots with smooth skin, scrub or peel the carrots before using them in the soup.
5. Vegetable Broth: Go for opt for high-quality store-bought broth or homemade if you are that girl. If you are not making vegan beet soup then you could even use chicken or beef broth. Always check the sodium content of the broth and adjust the seasoning accordingly.
6. Olive Oil: Make use of any cooking oil you use in your kitchen. I’m between olive oil and canola oil, unless I’m on a keto diet and stuff that’s when I do strictly olive oil.
7. Seasoning: Take this as an open cheque book, go wild.

How to make Beetroot and Carrot Soup

1. To prepare the beets, first place them in a pot and submerge them in water. Bring the pot to a boil until they are fork-tender and set aside. Boiling the beets will help speed up the cooking process. 

2. In a large saucepan, start by heating some olive oil over medium heat. Next, sauté the chopped onions, and garlic until fragrant. Once done, reduce the heat to low, then add carrots. You can also add thyme if you prefer. Continue to sauté for three minutes.

3. After the beets have cooled, cut them into bite-size pieces or 2-inch cubes. Then, add the beets to the pot together with 2 cups of vegetable broth. Let it cook for 10 minutes. 

4. Remove the soup from the heat and let it cool down first. Then, using an immersion blender or traditional blender, blend the soup until smooth.

5. Once it has been blended well, put the soup back in the pot and keep it on a low heat. If you prefer a creamier soup, add cream, stir well, and adjust the taste. I didn’t add cream to mine cause I’m currently cutting down on dairy products. You Beetroot and carrot soup is ready to be enjoyed.

Serving suggestions

• This warm Beetroot soup pairs perfectly well with crispy bread, and dipping it in adds a comforting touch to your meal.
• The savory flavors of this beet soup leaves me feeling fully after consuming it as it is. You should try it too.
• Spoon a dollop of sour cream on top of each bowl of soup, if you didn’t add any in the pot already.

How to store and reheat left over beetroot soup

This recipe will serve well over 3 to 4 people but if you happen to have any leftovers follow these simple steps to store in the fridge or freeze.

• Allow the soup to cool down then transfer it to an air-tight container then it will stay good for up to 4 days in the fridge.
• You can also freeze it in the airtight container or use my hack to save up space in your freezer. Make use of zip lock bags, put your serving portion in a zip lock bag then remove all excess air before you zip up. Lay it flat in your freezer and if you have more repeat and stack them on top of one another. I like this method because even when its time to thaw the soup, its quicker to thaw due to the thin layer of it.
• To reheat, let the frozen soup thaw maybe overnight or so then use a microwave, stovetop in a sauce pan to reheat. Lets face it, the longer you keep your food in the freezer then maybe have excess water so to get your soup to the original texture let it simmer on medium heat with the pot uncovered so the water can evaporate.

Tips and troubleshooting the recipe

1. If your beetroot and carrot soup is to thin or watery you can add more beets in the blender if you still have any left. No beetroot? dont worry, a teaspoon of cornstarch with maybe a tablespoon of water mixed together then poured to the soup will thicken the soup. This has to be on a heat for it to work, cant be added in a bowl.
2. The beetroot soup is too thick? Fear not. Put it back on the top stove and gradually add water or broth until it reaches your desired consistency. PRO TIP: If you used water of close to a cup, you maybe need to do a taste test and adjust your seasonings accordingly.
3. Whenever you use broth in your recipes, do a taste test before adding any salt. Broths are known to be high in sodium so always check the sodium content on your store bought broth.