Fiber-Rich Creamy Beet Soup
A creamy, vibrant vegan beet soup made with roasted beets, potatoes, carrots, and apple for a naturally sweet and savory balance. Blended until smooth and finished with lemon juice, dairy-free milk, and fresh dill, this hearty soup is both comforting and wholesome—perfect for a healthy weeknight dinner.
Equipment
- 1 Large Baking Sheet
- Parchment paper (for easy cleanup)
- 1 Large soup pot
- 1 sharp knife + cutting board
- 1 blender (or immersion blender)
Ingredients
- 3 –4 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 2 cups beets diced (about 3 medium–large beets)
- 1 cup yellow potatoes diced
- 1 cup carrots diced
- 1 green apple peeled and diced (Granny Smith recommended)
- 4 cups vegetable broth
- 1 ¼ – 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 cup unsweetened dairy-free milk such as cashew milk
- 3 –4 tablespoons fresh dill finely chopped
Instructions
- Prepare the Oven and Baking Sheet: Start by preheating your oven to 375°F (190°C). While the oven heats up, line a large baking sheet with parchment paper. This not only makes cleaning easier but also prevents the beets from sticking during roasting.
- Peel, Dice, and Season the Beets: Wash the beets thoroughly under running water to remove any dirt. Trim off both ends with a sharp knife, then peel away the outer skin. Cut the beets into small, even cubes (about ½-inch pieces) to ensure they roast quickly and evenly. Place them on the baking sheet, drizzle with 1–2 tablespoons of olive oil, and season lightly with salt and pepper. Toss with your hands or a spatula until every piece is well coated.
- Roast the Beets Until Tender: Slide the baking sheet into the oven and roast for 30–35 minutes, or until the beets can easily be pierced with a fork. Halfway through roasting, use a spatula to stir them around—this helps them cook evenly and prevents sticking. Once done, set the roasted beets aside for later.
- Sauté the Aromatics: While the beets are roasting, place a large soup pot over medium heat. Add 2 tablespoons of olive oil, and once it shimmers, add the diced onion. Sauté for 5–6 minutes, stirring occasionally, until the onions turn soft and slightly translucent. This step builds the flavor base of your soup.
- Add Garlic, Potatoes, and Carrots: When the onions are softened, stir in the minced garlic and cook for another 30 seconds, just until fragrant. Then add the diced potatoes and carrots, along with a sprinkle of salt and pepper. Stir well to coat the vegetables in the oil and aromatics. Allow them to cook for 5 minutes, stirring occasionally to prevent burning.
- Incorporate Roasted Beets and Apple: Once the potatoes and carrots have softened slightly, add the roasted beets from earlier along with the diced green apple. The apple may seem unusual, but it adds a delicate sweetness and tang that perfectly balances the earthiness of the beets. Stir well so everything is evenly distributed.
- Simmer with Broth: Pour in 4 cups of vegetable broth, ensuring that all vegetables are submerged. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 20 minutes. The potatoes should be fully tender at the end of this step, and all the flavors will have melded beautifully.
- Blend Until Creamy: When the vegetables are tender, carefully transfer the soup into a heat-safe blender in batches (do not overfill, as hot liquid can expand and cause spills). Blend on high speed until smooth and velvety. If you prefer, you can use an immersion blender directly in the pot, which is safer and requires less cleanup. Continue blending until no chunks remain and the soup has a silky texture.
- Add Brightness and Creaminess: Return the blended soup to the pot (if you used a countertop blender). Stir in 2 tablespoons of lemon juice for brightness and 1 cup of dairy-free milk for creaminess. Blend again briefly with an immersion blender or stir vigorously to fully incorporate. Taste the soup and adjust seasoning—adding more salt, pepper, or lemon juice as needed.
- Finish with Fresh Dill: Sprinkle in 3–4 tablespoons of finely chopped fresh dill, stirring it gently into the soup. Let the soup cook over low heat for 5 more minutes so the dill’s fresh, herby flavor infuses into every spoonful.
- Serve and Garnish: Ladle the hot soup into bowls. For extra presentation and flavor, drizzle a little olive oil on top and add a sprinkle of fresh dill. Pair with warm crusty bread, a light salad, or even roasted chickpeas for added crunch.
Notes
- Roast the beets for deeper flavor and sweetness compared to boiling.
- Dice vegetables evenly so they cook at the same pace.
- Always let the soup cool slightly before blending to avoid splatters.
- Use an immersion blender for easier blending and fewer dishes.
- Cashew milk works best for creaminess, but oat or almond milk are great alternatives.
- Fresh dill adds a bright, herby finish—don’t skip it if possible.
- Adjust the lemon juice to taste depending on how tangy you prefer the soup.
- For a thicker soup, reduce the amount of broth slightly.
- If making ahead, store without dill and add it just before serving for freshness.
- This soup pairs well with crunchy bread, roasted chickpeas, or a light salad.
