Roasted Beetroot Soup (Creamy, Vegan & Spiced)
This roasted beetroot soup is a creamy, vegan soup made by roasting a large beetroot until sweet and tender, then blending it with sautéed onion, ginger, garlic, warm spices, vegetable stock, and coconut milk. It’s delicious, lightly spicy, and velvety smooth, and it’s topped with pumpkin seeds, black sesame seeds, cilantro, and red pepper flakes for crunch. Most of the time is hands-off, since the oven does the work while you sauté the aromatics.
A Quick Glance at this Roasted Beet Soup
- Roasting deepens the flavor. Roasted beets taste sweeter and less “dirt-like” than boiled ones.
- It’s creamy without dairy. Coconut milk gives it body, so it’s naturally vegan and dairy-free when you use vegetable stock.
- It’s well spiced. Coriander, smoked paprika, turmeric, and chili give it more depth than a basic beet soup.
- It’s simple. One beetroot, one onion, a handful of spices, and a blender.
Team beet?
From my experience, beetroot seems to stir up some strong emotions. People are either adamantly against it or they love it. I happen to be part of the latter group. And so I have many beetroot recipes on here. Sometimes, I even use it as a red food coloring.
Coming back to this soup. I have made this soup many times over the years. Once upon a time, it was even featured on Sofab Food, which was owned by Collective Bias, an influencer marketing company before influencer marketing exploded.
This roasted beetroot soup is a pureed soup made from oven-roasted beets. Roasting concentrates their natural sweetness, and blending them with sautéed aromatics and creamy coconut milk turns them into a smooth, vibrant soup.
This roasted beet soup is flavored deliciously. It is warming, comforting, so incredible tasty, and packed with nutritional benefits from the ingredients used to make it.
Ingredients for Roasted Beetroot Soup
You need 11 ingredients, plus salt and pepper:
- A rater large beetroot
- A large onion (red onion or yellow onion work well)
- Fresh garlic cloves
- A chunk of ginger
- Coriander
- Smoked paprika
- Red chili powder
- Turmeric powder
- Vegetable stock
- Coconut milk
- Olive oil
You will also need some salt and pepper to taste. And some pumpkin seeds, black sesame seeds, chopped cilantro, and red pepper flakes to serve this vibrant soup with.
Substitutions and variations
- Onions, ginger, garlic: Using fresh onion, ginger, and garlic works best in this recipe. However, you could also buy peeled and chopped versions that can be found in the produce section of most grocery stores. I have made this soup with powdered onion, garlic, and ginger, and this version does not taste as good, so I would not recommend using the powdered versions.
- Coconut milk: Full-fat gives the creamiest soup. Light coconut milk works but makes a thinner soup. Don’t use cream of coconut, which is sweetened and meant for cocktails and desserts. I wanted to keep this soup lactose-free. However, if you are not vegan or following a lactose-free diet, then whole milk could also be used
- Vegetable stock: Vegetable broth will also work. Use chicken stock if you don’t need it vegan, or water with a little extra salt in a pinch.
- Heat level: Cut the chili powder in half for a milder soup, or add in another 1/2 teaspoon to make it spicier.
- Oil: Any cooking oil can replace the olive oil.
How to Make Roasted Beetroot Soup
- Prep the beetroot. Preheat the oven to 400°F. Wash and peel the beetroot, then poke it all over with a fork, wrap it in foil, and place it on a baking sheet.
- Roast. Bake for 45 minutes to 1 hour, until it’s tender when pierced with a knife.
- Sauté the aromatics. While the beet roasts, peel and chop the onion, garlic, and ginger. Sauté them in the olive oil for 8–10 minutes over low to medium heat, until soft, fragrant, and lightly golden.
- Blend. Roughly chop the roasted beet and add it to a blender along with the sautéed onion mixture, the vegetable stock, the coconut milk, and all the spices. Blend until smooth.
- Heat. Return the soup to the pan and let it simmer on low heat for a minute or two. If it is too thick, add a quarter cup each of vegetable stock and coconut milk.
- Serve warm, topped with pumpkin seeds, black sesame seeds, cilantro, and red pepper flakes.
Alternative Serving Suggestion: This soup can also be used to color some roasted cauliflower or pasta. This makes a fun “brain matter cauliflower” dish or “bloody pasta” dish for Halloween.
(The full printable recipe card is below.)
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Tips for the Best Roasted Beet Soup
- Wear gloves when peeling. Beets stain hands, cutting boards, and countertops. Peel over a plate or board you don’t mind staining. I have a red board just for beets!
- Wrap the beet tightly in foil. This traps steam so it cooks until tender and sweet.
- Check doneness. Beet size varies, so start checking at 45 minutes. It’s ready when a knife slides in easily.
- Don’t brown the onions. Sauté on low to medium heat so they soften and sweeten rather than crisp.
- Blend safely. Hot ingredients expand in a blender. Don’t fill it more than halfway, vent the lid, and blend in batches if needed.
- Adjust the thickness. For a thinner soup, stir in a splash of extra stock or water when you reheat it.
- Season at the end. Taste after reheating, then add salt, pepper, or chili to your liking.
What to Serve with Roasted Beetroot Soup
Serve it as a starter or a light lunch, with:
- Crusty bread or toast
- Sri Lankan coconut roti for dipping
- A simple green salad
- A scoop of rice stirred in for a heartier bowl
- With roasted cauliflower (makes a scary brain matter appetizer perfect for Halloween)
- Pasta – not only is this delicious, but it’s perfect to serve as “bloody pasta” for Halloween.
Topping ideas: pumpkin seeds, black sesame seeds, cilantro, parsley, and red pepper flakes, as in the recipe. A swirl of coconut milk on top looks beautiful against the deep magenta color.
How to Store Roasted Beetroot Soup
Cool the soup, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of stock or water if it has thickened.
Frequently Asked Questions
Yes, it’s vegan when made with vegetable stock. It contains no dairy, and the coconut milk provides the creaminess.
Yes, but the soup will be thinner and less creamy. Full-fat coconut milk gives the best texture. Avoid cream of coconut, since it’s sweetened.
Roasting gives a sweeter, deeper flavor to beetroot. Boiled beets will make a milder-tasting soup. I would not advise using canned beets, as the taste of this soup will be deeply compromised.
Yes. This recipe is written for a regular blender, but if you’d rather use an immersion blender, combine everything in the pot and blend until smooth. I haven’t tested it that way, so adjust to taste.
It should freeze, though coconut milk can separate when thawed. Thaw it in the fridge overnight and stir well as you reheat. I haven’t tested freezing this recipe.
Beets are a source of fiber and folate, and this soup is built on vegetables and spices. Coconut milk adds richness, and the recipe card has the nutrition details.
More Soup and Beetroot Recipes
- Spicy Purple Sweet Potato Soup, another vibrant, spiced, blended soup
- Spicy Cauliflower Soup
- Harissa Pumpkin Soup
- Easy Kale and Bean Soup
- Beetroot Curry, if you love beets
- Love black sesame seeds? Try Black Sesame Cookies or Black Sesame Chocolate Cake
If you make this roasted beetroot soup, please leave a star rating and comment below, or tag @SavorySpin.
Ingredients
- 1 large beetroot
- 1 large onion
- 3 garlic cloves (about 2 teaspoons chopped)
- 1 inch chunk of ginger (about 2 teaspoons chopped)
- 2 teaspoons coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 3/4 cup vegetable stock
- 3/4 cup coconut milk
- 3 tablespoons olive oil
- 1/2 teaspoon salt and pepper
Instructions
- Preheat the oven to 400°F.
- Wash and peel the beetroot, then poke it all over with a fork and wrap it in foil and place it on a baking sheet.
- Bake the wrapped beetroot for 45 minutes to 1 hour, until it’s tender when pierced with a knife.
- While the beet roasts, peel and chop the onion, garlic, and ginger.
- Sauté them in the olive oil for 8–10 minutes over low to medium heat, until soft, fragrant, and lightly golden.
- When the beetroot is baked through, roughly chop the roasted beet and add it to a blender along with the sautéed onion mixture, the vegetable stock, the coconut milk, and all the spices. Blend until smooth.
- Return the smooth soup to the pan and let it simmer on low heat for a minute or two. If it is too thick, add a quarter cup each of vegetable stock and coconut milk.
- Serve warm, topped with pumpkin seeds, black sesame seeds, cilantro, and red pepper flakes.
- Alternative Serving Suggestion: This soup can also be used to color some roasted cauliflower or pasta. This makes a fun “brain matter cauliflower” dish or “bloody pasta” dish that’s quite gory for Halloween.
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