Vegan Beetroot And Carrot Soup

With November rolling in, Bangalore has suddenly become much more chilly than I had anticipated. Definitely needing a cover now. Specially in the mornings. Over the weekend, two evenings in a row, I ended up having a rich, warm soup for dinner. Not just any soup though, my beetroot and carrot soup; a delicious melange of earthy beets, sweet carrots and a good quality stock. Simple pleasures I say.

Unlike other beetroot and carrot soup, my version is vegan and gluten-free. The flavours are rich without being cloying. And it comes together in less than half an hour. You can see just how easy it all is when you see the instruction video. Read on following that, and we will chat.

The Other Beetroot And Carrot Soup

Whenever I think of beetroot in a soup, my mind automatically goes to a full-bodied borscht. If you never heard of it, boy you are missing out!

Borscht is a classic Eastern European soup. Popular opinion trace it to Ukraine but I first had it in a Russo-continental grub house in the city. It blew me away. So rich and comforting; warm and inviting in all it’s beautiful complexity.

Borscht not only combines beetroot and carrots but also cabbage, cucumber and a complex stock more akin to a bone broth.

As much as I love the flavours, making borscht at home is daunting and I don’t like cabbage in my soup all the time. More over, some times you just want the veggies to sing above and beyond the stock (the heart and soul of a borscht).

This led me to constantly keep experimenting till I could find a way to feature the humble beetroot in a soup that was delicious yet easy. I wanted a week-night fix. And that is how I came about on this soup. Beautiful earthy beetroots, sweet and delectable carrots; is the front and centre of this soup.

This soup comes about in less than 40 minutes. Making it the perfect weeknight dinner or an easy make-ahead lunch. It keeps well in the fridge for up to four days and can be stored in the freezer for many a months.

I like having this soup with a dollop of coconut cream or yoghurt to give it a slight tang. So I hope you try this recipe pronto.

The Recipe: Vegan Beetroot And Carrot Soup

Vegan Beetroot And Carrot Soup

Recipe by DianaCourse: Recipes


Prep time


Cooking time






  • 200gm Beetroots, peeled, cubed (Keep aside 50gm for later use)

  • 100gm Carrots, peeled, cubed (Keep aside 50gm for later use)

  • 3gm Coconut Oil

  • 2 Garlic cloves, minced

  • 1tsp Dried Dill

  • 250ml Vegetable Stock

  • Salt, to taste

  • Pepper, to taste

  • 5ml Apple Cider Vinegar


  • Liquefy 150gm of beets and 50gm of carrots in a blender to make a purée. Keep it aside.
  • In a heavy bottomed pan, heat the oil. Add the garlic. Once it becomes fragrant add the remaining beets and carrots. Sauté for 2-3 minutes. Now add in the purée and the dill. Allow to cook in a closed pot for 10 minutes.
  • Add the vegetable stock. Cook on a low flame until the vegetables are tender. Adjust the seasoning.
  • Add a splash or two of apple cider vinegar. Turn off the heat.
  • Serve hot with a dollop of yoghurt or coconut cream.


  • Nutritional information is a rough estimate of 1 part (of 2) of the soup without any garnish.
  • If you want, you can add in some shredded cabbage, de-seeded cucumbers, cubed winter squash after the carrot and beetroots to make it an even more robust meal. Increase the cook-time by about 10 minutes in that case.