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Creamy Roasted Beet Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A vibrant and creamy soup combining roasted beets and carrots with aromatic spices, perfect for a cozy meal.

Ingredients

Oil and spice mixture

  • 4 tbsp olive oil (divided)
  • 2 tbsp lemon juice
  • 1.5 tsp lemon zest
  • 1.5 tbsp agave
  • 2 tsp sea salt
  • 2 tsp Berbere spice blend
  • 0.5 tsp cinnamon
  • 1 tsp powdered ginger

Vegetables

  • 2 cups carrots, peeled and cubed
  • 2 medium golden beets, peeled and cubed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 tbsp garlic, minced
  • 2 cups potatoes, chopped
  • 4 cups low sodium veggie broth
  • 1 cup dairy-free creamer or coconut milk

Instructions 

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Mix half of the oil and spice blend; toss carrots and beets, then roast 20-25 mins.
  • Cook onion in remaining oil 5-6 mins, add garlic, then add potatoes and cook 6-7 mins.
  • Add roasted vegetables and broth, simmer until potatoes are tender, then blend.
  • Stir in creamer, serve with toppings of choice.

Notes

Roasting enhances the sweetness of the beets and carrots, adding depth to the soup.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Vegetarian
Keyword: beet, Vegan