Smooth Red Beet Soup

Smooth Red Beet Soup

Just in time for Valentine’s day! I was debating whether to make cookies, or maybe dessert, but I decided to change things up a bit since most of my posts are about baked goods anyways. This soup has such a lovely shade of red, and with feta cheese on top it tastes super good! Velvety and creamy, this soup has no milk or cream! My entire family loved it.
Smooth Red Beet Soup

Did I mention that it is a one pot recipe? And it doesn’t need chicken stock for taste because water does the job quite well with the beets, sweet potatoes, and carrots.

Chop all the ingredients into smallish chunks. Then brown the onions with butter in a medium saucepan over medium heat. Add the carrots and garlic and cover with the lid until carrots are soft. Stir in the beets, sweet potatoes and water. Cover with the lid and cook for around 30 minutes, until beets and potatoes are tender.

Remove from heat and, using an immersion blender, blend the soup until thick and smooth. Serve immediately with salt and pepper.
Smooth Red Beet Soup

Looks perfectly red, just like the colour I would imagine love would be.
Smooth Red Beet Soup

Smooth Red Beet Soup

  • Servings: 8
  • Difficulty: Easy
  • Print

A velvety soup made just with one pot! So delicious and the red colour is very vibrant.
2 tbsp. butter
1 medium yellow onion, diced
1 garlic clove, peeled and minced
1 medium carrot, peeled and chopped
1 lb. red beets (around 3), very well washed, unpeeled and chopped
2 medium sweet potatoes, peeled
Salt and pepper


  1. Brown the onions with the butter in a medium saucepan over medium heat. Add the carrots and garlic clove. Cover and cook until carrots are soft, around 2 minutes.
  2. Stir in the beets, sweet potatoes, and water. Cover and let cook for 30 minutes, until all vegetables are tender. Season with salt and pepper and serve immediately. Tastes great with fresh herbs and feta cheese or goat cheese!
  3. Store in fridge for up to a week. Reheat when serving.


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