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Roasted Vegan Beet And Carrot Soup

Cozy up with a bowl of this curried, vegan beet soup! Made with a base of beets and carrots roasted to flavor perfection this creamy fall soup is then topped with crunchy chickpeas for extra texture.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 5 mins
Total Time
50 mins
Servings: 4 cups
Calories: 389 kcal
Course: Soup
Cuisine: American

Ingredients

Roasting The Vegetables
  • 1 carrot 1 large or two medium
  • 6 beets peeled and chopped
  • 2 tablespoons avocado oil
  • 1 teaspoon curry powder
  • ½ teaspoon sea salt
Preparing The Chickpeas
  • For the chickpeas
  • 1 can chickpeas 550 ml
  • 5 tablespoons avocado oil
  • ½ teaspoon sea salt
Making The Soup
  • 1 tablespoon avocado oil
  • ½ sweet onion diced
  • 1 inch ginger peeled and diced
  • 2 cups vegetabe broth I prefer homemade chicken broth
  • ½ cup coconut milk
  • 1 cup water
  • ½ teaspoon Turmeric
  • ¾ teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon curry powder

Instructions

Roasting The Vgetabes
    Cup of Yum
  1. Pre-heat the oven to 400 degrees.
  2. In a large bowl, combine the beets and carrots. Drizzle with oil, toss and sprinkle the seasoning over top. Toss again.
  3. Lay flat on a baking tray lined with foil.
  4. Toss the chickpeas in the oil and salt and lay on the baking tray also (or on separate trays).
  5. Place in the oven. Cook for 15 minutes, flip the veggies and roll the chickpeas and cook another 15 minutes.
  6. Once finished, remove the veggies from the tray but allow the chickpeas to cool on the tray in the oven (ensuring they’re hard and crispy but not burnt).
Preparing The Soup
  1. In a large pot, heat the oil over medium to high.
  2. Add in the onion and ginger and sauté for 3-4 minutes or until onion is soft.
  3. Add in the roasted veggies and let cook together a few minutes to infuse flavors.
  4. Add in the remaining ingredients and bring to a boil.
  5. Reduce heat and let simmer for fifteen minutes.
  6. Very carefully, scoop the soup into a powerful blender and blend until no lumps remain (or desired consistency).
  7. Return to the pot.
  8. Divide into four bowls and top with the roasted chickpeas.

Notes

  • When blending the soup make sure to crack the lid of the blender to let the heat escape.
  • Use full-fat coconut milk to make the vegan beet soup have a richer feel.
  • Make this recipe paleo and whole30 approved by omitting the roasted chickpeas.
  • The smaller you chop the beets and carrots the faster they'll roast and the easier they'll blend. Adjust cooking times as necessary.
  • When blending the soup make sure to crack the lid of the blender to let the heat escape.
  • Use full-fat coconut milk to make the vegan beet soup have a richer feel.
  • Make this recipe paleo and whole30 approved by omitting the roasted chickpeas.
  • The smaller you chop the beets and carrots the faster they'll roast and the easier they'll blend. Adjust cooking times as necessary.

Nutrition Information

Calories 389kcal (19%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 35g (54%) Saturated Fat 11g (55%) Sodium 1170mg (49%) Potassium 569mg (16%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 2839IU (57%) Vitamin C 9mg (10%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 389

% Daily Value*

Calories 389kcal 19%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 35g 54%
Saturated Fat 11g 55%
Sodium 1170mg 49%
Potassium 569mg 12%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 2839IU 57%
Vitamin C 9mg 10%
Calcium 42mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.