Beet, Carrot, & Ginger Soup

I’ve got a thing for beets. Correction, I’ve always had a thing for beets. You know when you’d go visit your grandmother as a kid & she’d make your absolute favourite dish? Baked apple pie, waffles, cookies… pretty standard stuff. Well my dish of choice was pickled beets. Yes. This week I wanted to pay homage to one of my favourite fall foods so the post is: beet, carrot, & ginger soup. It’s un-BEET-able! Hehe.


  • enough olive oil to coat the pan
  • 1/2 a large onion
  • 4 large carrots (or 6 small ones)
  • 3 large beets
  • 2-4 cloves of garlic – I like mine really garlicy so I typically go with 4
  • 2  tablespoons of ginger
  • 2 cups of water – this makes the soup very thick, so add an additional cup if you like it more liquidy. I also don’t use vegetable stock because there are too many additives & unnecessary salt. I think that water is just as good & still flavourful; my boyfriend who is a salt addict doesn’t even notice.
  • pumpkin seeds to garnish

photo (15)


  • pour olive oil in a large pot & add in chopped onion on low to medium heat
  • cook until onion is translucent (5-10minutes); make sure to stir occasionally
  • add in chopped carrots, beets, ginger, & garlic
  • let it sit for a good 10 minutes, stir occasionally on low to medium heat
  • add in water, cover & let sit for 50 minutes on low heat, stir occasionally
  • after 50 minutes, or until beets are tender, pour half of the contents into blender & blend.
  • once to your preferred texture, empty your soup into another empty bowl & repeat the above step with the remaining half
  • once finished, pour into a bowl & serve! Add some whole grain bread to dip – so tasty! 


PS. This soup makes for a great Thanksgiving app 😉

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