Golden Beet Soup is a smooth, naturally sweet, and creamy vegan soup made with golden beets, carrots, fresh ginger, garlic, sage, lemon, vegetable broth, and simple seasonings. It is completely dairy-free, comes together in one pot, and works beautifully as a cozy lunch, light dinner, side dish, or elegant appetizer.
This golden beet soup is the kind of recipe that feels comforting without being heavy. The golden beets bring a gentle sweetness, the carrots add body and color, and the fresh ginger gives the soup a warm, bright finish. Garlic and sage balance the sweetness with savory flavor, while lemon zest and juice add just enough freshness to keep every spoonful lively.
If you enjoy creamy vegetable soups but want a recipe without cream, milk, or coconut milk, this one is a great option. The vegetables become tender as they simmer in broth, then blend into a thick, velvety soup. Everything is cooked in a single pot on the stove, making cleanup simple and the process easy enough for a weeknight meal.
What are golden beets?
Golden beets are a yellow-gold variety of beet with an orange-toned exterior. Their flavor is mild, sweet, and less earthy than red beets, which makes them especially versatile in soups, salads, and roasted vegetable dishes. They can also be enjoyed raw, either sliced for snacking or added to salads for color and crunch.
One of the biggest advantages of golden beets is that they are much less messy to prepare than red beets. They do not stain hands, cutting boards, or countertops in the same dramatic way, so peeling and chopping them is easier and cleaner. In this golden beet soup recipe, they cook down with carrots and aromatics to create a naturally creamy texture and a beautiful golden color.
Here’s what you’ll need to make golden beet soup
- Extra virgin olive oil
- Golden beets
- Carrots
- Yellow onion
- Fresh ginger
- Fresh sage
- Garlic cloves
- Lemon zest and lemon juice
- Kosher salt and ground pepper
- No salt added vegetable broth
How to make creamy golden beet soup in just one pot
This vegan golden beet soup is simple to prepare on the stovetop. The key is to give the onion, garlic, ginger, and sage time to soften before adding the broth. This builds flavor and helps the finished soup taste rich and balanced.
Step 1: Chop the golden beets, carrots, onion, ginger, sage, and garlic. Add the olive oil to a large pot and warm it over medium heat. Add the chopped vegetables and aromatics, along with lemon zest, salt, and pepper.
Step 2: Stir everything well so the vegetables are coated with oil and seasoning. Cook over medium-low heat for 10 to 15 minutes, or until the onion, garlic, and ginger are softened and fragrant.
Step 3: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 40 to 50 minutes, or until the golden beets are soft enough to blend smoothly.
Step 4: Use an immersion blender to purée the soup directly in the pot until it is thick, creamy, and completely smooth. Stir in the lemon juice, then taste and add more salt or pepper if needed.
How to serve this golden beet and carrot soup
- Serve this golden beet and carrot soup as a main meal with a side salad, wrap, sandwich, or a slice of crusty bread.
- Offer it in smaller bowls as a starter or appetizer for a fall dinner, holiday meal, or casual gathering.
- Top it with savory granola, crispy sage, seeds, sourdough croutons, crispy chickpeas, parsley, or arugula for extra texture and flavor.
Some tips and substitutions for making this golden beet soup recipe
- Golden beets take longer to soften than the other vegetables. If the carrots, onion, garlic, or ginger become very soft before the beets are done, that is completely fine because the soup will be blended.
- This recipe uses no salt added vegetable broth. If the soup does not need to be vegan, chicken broth may be used instead.
- If you use regular or reduced-sodium broth, consider reducing the added salt and seasoning to taste at the end.
- This soup has a naturally sweet flavor from the beets and carrots. For a more savory finish, add extra salt, more garlic, or a pinch of crushed red pepper flakes.
- An immersion blender is the easiest way to purée the soup in the pot. A regular blender also works, but if it is not heatproof, let the soup cool before blending it in batches. Reheat before serving.
- If the soup is thicker than you like, stir in a little more vegetable broth until it reaches your preferred consistency.
- Fresh ginger can be replaced with freeze dried ginger in the same amount.
- If you do not have fresh sage, use one teaspoon of dried sage in place of one tablespoon of fresh sage.
More creamy and cozy fall soups
- Roasted Pear and Parsnip Soup
- Carrot and Butternut Squash Soup
- Roasted Red Pepper and Butternut Squash Soup
- Spicy Sweet Green Pea Soup
- Roasted Sweet Potato and Carrot Soup
If you make this golden beet soup recipe, it is a wonderful way to enjoy a creamy, dairy-free vegetable soup with simple ingredients and a bright, cozy flavor.
📖 Recipe
Golden Beet Soup with Carrot and Ginger (Vegan)
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cups chopped golden beets, cut into 1-inch cubes, about 5 to 6 medium beets
- 4 cups chopped carrots, cut into ½-inch slices, about 8 to 10 medium carrots
- 1 cup chopped yellow onion, 1 large onion
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh sage
- 6 garlic cloves, chopped
- ½ lemon, zested and juiced
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 cups no salt added vegetable broth
Instructions
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Add the olive oil to a large pot and warm it over medium heat on the stovetop.
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Add the golden beets, carrots, onion, ginger, sage, garlic, lemon zest, salt, and pepper. Stir until everything is well combined.
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Cook over medium-low heat for 10 to 15 minutes, or until the garlic, onion, and ginger are soft and fragrant.
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Add the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 40 to 50 minutes, or until the beets are tender.
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Use an immersion blender to purée the soup until it is thick, creamy, and no vegetable pieces remain.
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Stir in the lemon juice. Taste and season with additional salt and pepper, if desired.
Notes
- The beets need the most time to cook. Do not worry if the other vegetables become very soft before the beets are tender, as everything will be blended together.
- For a non-vegan version, chicken broth may be used instead of vegetable broth.
- If using regular or reduced-sodium broth, reduce the added salt if needed and adjust the seasoning after blending.
- This soup is naturally sweet. For a more savory flavor, add extra salt, more garlic, or a small amount of crushed red pepper flakes.
- A handheld immersion blender makes it easy to purée the soup in the pot. A regular blender can also be used. If the blender is not heatproof, cool the soup first, blend it in batches, and reheat before serving.
- If the soup is too thick, thin it with a little more vegetable broth.
- Use one tablespoon of freeze dried ginger in place of one tablespoon of fresh ginger. Use one teaspoon of dried sage in place of one tablespoon of fresh sage.
This recipe is adapted from Epicurious.
Nutrition Facts per Serving
Carbohydrates: 28g |
Protein: 4g |
Fat: 5g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Sodium: 563mg |
Potassium: 800mg |
Fiber: 8g |
Sugar: 16g |
Vitamin A: 14510IU |
Vitamin C: 20mg |
Calcium: 72mg |
Iron: 2mg
Disclaimer
Nutrition information is an estimate only and will vary depending on the ingredients, substitutions, and brands used.
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