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5 from 1 vote
carrot beet soup with quinoa - #vegetarian
Vegetarian Carrot Beet Soup Recipe
Prep Time
20 mins
Cook Time
1 hr

A creamy, healthy and tasty carrot beet soup recipe which is totally perfect to pair with any meal. Creamy and healthy, this vegetarian soup is tart, sweet, full of flavors and nutrients, too. A healthy kid-friendly recipe, too!

Course: Lunch, Main Course, Side Dish
Cuisine: American
Keyword: vegetarian
Servings: 6
Calories: 105 kcal
  • 2 tbsp olive oil
  • 1/2 onion , diced
  • 6-7 carrots , peeled and cut into chunks
  • 3 beets , peeled and cut into chunks
  • 1/2 cup vegetable stock
  • 2 large ginger cloves , diced
  • 1 1 inch knob ginger , grated with microplane
  • 5.5 cups low sodium vegetable stock
  • 1 tsp orange zest
  • 1 tsp salt
  1. In a large soup pot, add oil and heat over medium heat. Add onion and cook for 3 minutes, stirring occasionally.

  2. Add beets and carrots and 1/2 cup of veggie stock. Stir and cover. Turn heat to low-medium and cook for 10 minutes, covered.

  3. Add remaining ingredients. Simmer for 45-50 minutes, or until vegetables are tender.

  4. Remove from heat and let cool slightly. Blend with an immersion blender or with a high speed blender. SOUP MUST NOT BE HOT if you are using a regular blender. The pressure will make the lid fly off, so use caution..

  5. Add additional salt or pepper to taste. See notes for additional serving options.

Recipe Notes
  • Substitute chicken broth for vegetable broth if desired. The end result will not be vegetarian.
  • Add quinoa when serving if desired.
  • Or, add a splash of full fat coconut milk to each bowl prior to serving.
Nutrition Facts
Vegetarian Carrot Beet Soup Recipe
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 541mg24%
Potassium 353mg10%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 10247IU205%
Vitamin C 7mg8%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.