This richly hued, flavorful Golden Beet Soup is as lovely as it is delicious. Golden beets, fresh ginger and warm spices come together to create a vibrant, creamy soup that you will love.
Not only is this Golden Beet Soup delicious, it's also easy to make, wholesome and nutritious. Ready to get started? Keep reading for step-by-step instructions for making this gorgeous golden soup at home.
Why This Recipe Works
- Golden beets are more mild in flavor than red beets and work wonderfully in this silky, delicious soup.
- Using a potato in addition to the beets help create a creamy consistency without the addition of any cream or dairy.
- Warm spices and ginger are welcome compliments to the beets and round the flavors out perfectly.
- Golden beets bring their lovely color, mild earthy flavor and impressive nutrition profile to this delicious soup.
- A single potato helps add a creamy quality without the addition of any dairy products.
- Onion, fresh ginger, cumin, coriander and cardamom add a warm and mildly spiced flavor.
- A combination of broth (either vegetable or chicken) and water serve as the liquid base of the soup.
- A splash of freshly squeezed orange juice brings just the right amount of gentle acidity to finish the soup and brighten the flavors.
Special Equipment Needed
How to Make This Recipe
- Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook until soft and translucent, about 3 mintutes.
- Add the garlic, ginger, cumin, coriander and cardamom to to the pot. Cook until fragrant, about 1 minute.
- Add the potatoes, beets, bay leaf, broth and water to the pot. Increase the heat to high until the mixture comes to a boil. Reduce the heat to medium low to maintain a gentle simmer. Cook until the beets are tender, about 45 minutes.
- Remove the bay leaf. Transfer the mixture in batches to the blender and puree until smooth (be sure to read the expert tip on safely blending hot liquids below). Alternatively, use an immersion blender right in the pot to puree the soup until smooth.
- Return the pureed soup to the pot. Add the orange juice and season to taste with salt and pepper. Reheat briefly on low heat and serve!
- The beets will be tender after 45 minutes of cooking (easily sliced through with a knife) but not super soft which is just perfect.
- Be sure blend your soup safely if you are using a traditional blender: Only fill the blender jar halfway up, throw a towel over the top and hold the lid down firmly with your hand as you turn the blender on. Hot liquids expand quickly in a blender. If you overfill it or don't hold the lid down, the soup can explode out of the blender and all over you and your kitchen.
- Don't forget to season to taste with salt and pepper just before serving. This soup really relies on these last minute adjustments to get the flavor just right.
Other than the color difference, golden beets are slightly milder and sweeter in flavor than red beets.
Yes, this soup can be prepared up to 3 days in advance or frozen for even longer storage (see FAQ below). Simply reheat gently prior to serving.
Store in a tightly sealed container in the refrigerator or freeze according to the instructions below.
Yes! Once the soup has cooled completely, transfer to a freezer-safe storage bag or container and seal tightly. Store in the freezer for up to 2-3 months.
I like creme fraiche or sour cream, chopped cilantro, toasted almonds or toasted pumpkin seeds or croutons!
Looking for more delicious soup recipes? Give these a try:
Golden Beet Soup
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 tablespoon of chopped fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- 1 bay leaf
- 2 pounds golden beets peeled and cut into 1 inch pieces (about 4 medium beets)
- ½ pound russet or yukon Gold potatoes peeled and cut into 1 inch pieces (about 1 medium potato)
- 4 cups vegetable or chicken stock
- 2 cups water
- Salt and Pepper
- Freshly squeezed juice from 1 orange about 3 tablespoons
- To serve:
- Creme fraiche or sour cream optional
- Chopped fresh cliantro optional
- In a large saucepan or dutch oven, heat the olive oil over medium until shimmering. Add the onion and cook until soft and translucent, about 3-5 minutes. Add the garlic, ginger, cumin, coriander and cardamom. Cook until fragrant, about 1 minute. Add the bay leaf, beets, potatoes, stock, water and 1 teaspoon of salt. Bring to a boil and reduce to a simmer. Cook until the vegetables are tender, about 45 minutes.
- Remove the bay leaf. Transfer the mixture to a blender and puree until smooth. Return the soup to the empty pot and add the orange juice and season with salt and pepper. Reheat gently over low heat and serve.
If you loved this recipe, give it a star review! Also, snap a picture of your golden beet soup and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.