Curried Golden Beet Soup

Curried Golden Beet SoupI love golden beets! They look so friendly and happy compared to the more common, and much more serious looking red beet ūüôā Nutritionally speaking, both types of beets pack a powerful punch with regard to vitamins and minerals (particularly rich in folate in manganese) as well as being rich in antioxidants. Betalains are the pigments that give beets their unique rich color, and the type of betalain determines whether the beet is red or yellow (source: World’s Healthiest Foods). Eat your brightly colored vegetables!

Golden beets are typically steamed or roasted. They are great in salads, soups or as a side dish, providing a cheerful yellow splash of color and a wonderful sweet, earthy taste (but milder in taste than red beets).

It is better to buy the beets with their stalks and leaves attached, as opposed to the “loose” beets you sometimes see in supermarkets, because they’re fresher that way.

Although orange on the outside, they really are golden on the inside!


My recipe is loosely based on this recipe from The Verdant Life. Although¬†I didn’t roast the beets before adding them to my soup, I will definitely try roasting them first next time to bring out the sweetness of the beets even more.

Curried Golden Beet Soup

2 tablespoons oil (butter/ghee/coconut oil)
1 small/medium onion
1 clove garlic, chopped
3 medium/large golden beets, peeled and diced small (no more than 1/2 inch)
2 medium/large carrots, peeled and sliced
1 teaspoon fresh grated ginger
1 teaspoon curry powder (more if you like it spicier)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper
4 cups chicken stock or vegetable stock
1 cup coconut milk

1. Heat oil in a large pot to medium. Add onion and sauté for 5 minutes or so.
2. Add the garlic and sauté a couple minutes more.
3. Add the golden beets, carrots, ginger, spices, salt and pepper. Stir to coat the vegetables in the spices.
4. Add 4 cups of stock and bring to a simmer. Simmer with lid on (leaving a crack open for steam) for about an hour* (golden beets take a long time to cook!) until the beets are fork tender. Add extra stock if needed during the cooking process.
5. Allow the soup to cool a little, then blend the soup (either process in batches in your blender or use an immersion blender).
6. Stir in coconut milk and serve.

I had a large bowl of this soup in the fridge and ate it over several days, and it just kept getting better as the flavors blended over time.

*Note: if you choose to roast the beets first, the cooking time of your soup will be reduced because the beet are already cooked.

Linking to: Sunday Night Soup Night!, Souper Sundays @ Kahakai Kitchen, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Meatless Mondays, Homestead Barnhop, Real Food 101, Fat Tuesday, Traditional Tuesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Real Food Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Freaky Friday, Friday Food Flicks, Fresh Bites Friday, Foodie Friday

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8 Comment

  1. I need to cook more with yellow beets. I seem to only find the red ones. ūüėČ Your soup looks creamy and good and I love anything curried. Thanks for sharing with Souper Sundays this week.

  2. I love golden beets, maybe even more than the red beets! They have such a great flavor and the combo with curry sounds wonderful!

    1. Debbie says: Reply

      Thanks Shelby!

  3. Hi Debbie,
    This is a beautiful Curried Golden Bet Soup that is full of wonderful flavor! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! ūüôā

  5. amber says: Reply

    Hi Debbie,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here: http://www.thetastyalternative.com/2012/05/allergy-free-wednesdays-week-19-may-30.html

    Please join us again this week for more allergy-free fun and inspiration.

    Hugs,
    –Amber

    1. Debbie says: Reply

      Thanks Amber!

  6. I love golden beets… never thought of them with curry. Thanks for sharing this wonderful soup with us on foodie friday.

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