Ever want a bowl that looks beautiful, tastes comforting, and actually does something good for your body?
That’s beetroot carrot soup for you — deep magenta color, silky texture, and a gentle sweetness that’s totally addictive on cold evenings.
You can make this as a weeknight dinner starter, a light lunch with a sandwich, or the first course at a dinner party. And yes — it’s one of the easiest healthy soup recipes you’ll keep coming back to.
Why this soup works
- Nutrition-first: Beets + carrots = vitamins A, C, folate, potassium and antioxidants (good for heart and immunity).
- Comfort food, without the guilt: Creamy mouthfeel, but mostly veggies and water — no heavy cream required.
- Look-at-me presentation: The natural color makes it Instagram-friendly (and appetizing).
- Kid-friendly: Slightly sweet, smooth, easy to disguise extra veg for picky eaters.
Ingredients Breakdown
- Beetroot & Carrot: The base — sweetness, color, fiber, and body.
- Onion & Garlic: Aromatic depth and savory backbone.
- Bay leaf & cinnamon: Subtle warm notes that round the flavor without overpowering freshness.
- Unsalted butter + olive oil: Butter for richness while sautéing; olive oil for crisp croutons — both give layers of flavor.
- Fresh basil (or coriander): Bright finishing note.
- Bread pieces/croutons: Texture contrast — crunch against the silky soup.
- Salt & pepper: Simple seasoning — don’t skip tasting and adjusting.
Vegan Swap 🌿: Replace butter with neutral oil or vegan butter.
How the recipe actually comes together
First, you want to build an aromatic base: melt butter in a wide pan, add bay leaves and a cinnamon stick, then gently sweat onions and garlic until they’re soft and fragrant. This step is where flavor concentration happens — don’t rush it.
Next, go in the carrots and beetroot. Add just enough water to cover, bring to a simmer and cook until the veg is fully tender. Let it cool briefly (removing whole spices), then blitz everything to a silky puree. Return to the pan and adjust consistency with water, then reheat gently while folding in torn basil leaves for freshness.
Crispy croutons finish the bowl — toast bread in olive oil until golden and scattered on top for texture. The result is a soup that’s smooth, slightly sweet, and aromatic with warm spice accents.
Pro Tip 💡: If your blender struggles with hot liquids, let the veg cool slightly and blend in batches. For extra silkiness, strain the blended soup through a fine mesh before reheating.
What goes along
- Grilled cheese or garlic bread for a satisfying combo.
- Greek yogurt or a dollop of sour cream (non-vegan) for tang and creaminess.
- A simple green salad is a light, balanced meal.
How to serve
Serve hot in shallow bowls. Garnish with a drizzle of olive oil, torn basil, cracked black pepper and a handful of croutons. For a restaurant touch, a swirl of yogurt or a few microgreens looks great.
Packing & make-ahead
- Refrigerator: Keeps 3–4 days in an airtight container. Reheat gently — don’t boil.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in fridge before reheating.
- Lunchbox tip: Pack soup in a leakproof thermos with a separate small container of croutons to keep them crisp.
Party & batch prep
Double the recipe easily. Use a wide, heavy pot for even cooking. Make the soup ahead and reheat just before guests arrive. Finish with fresh basil and croutons at the last minute so everything stays vibrant and texturally perfect.
Other Related Recipes You Might Like:-
- Vegetable Broth — clear, flavourful vegetable stock — a perfect light base for veggie soups.
- Dal Soup For Weight Loss (Lentil Soup) — protein-rich, gently spiced lentil soup — hearty and healthy.
- Dal Rasam — tangy, peppery lentil-rasam — light, warming and comforting.
- Brinjal Rasam — tangy tamarind and eggplant rasam with robust spices — a rustic soup-like curry.
- Mullangi Sambar — radish-and-lentil sambar — wholesome, spiced broth-like curry.
- One-Pot Rasam Rice (15 Minutes) — quick rasam-based one-pot meal — great when you want a soupy rice option.
Beetroot Carrot Soup
Description
This carrot beetroot soup is a vibrant, comforting blend of sweet carrots and earthy beetroot, simmered gently with onions, garlic, and a hint of cinnamon for warmth and depth. The butter gives it a rich, creamy texture, while the homemade croutons add a satisfying crunch. It’s wholesome, colorful, and full of flavor — perfect for a light lunch or cozy dinner. Simple to make yet elegant enough to serve guests, this soup brings together everyday ingredients to create something truly soothing and delicious.
Ingredients
Instructions
Prep Work
-
Peel and chop vegetables
Peel the skin of carrots and beetroot, then chop them into small pieces and place in separate bowls
-
Chop onion and peel garlic
Chop the onions and peel the garlic cloves -
Cube bread for croutons
Cut bread into bite-sized cubes for toasting -
Gather spices and aromatics
Keep butter, cinnamon stick, bay leaves, salt and pepper within reach -
Measure liquids
Keep a pot of water ready nearby to add when cooking
Method
-
Heat butter and spices
Take a wide pan and add butter. Once it melts, add bay leaves and cinnamon.
-
Sauté onions
Add the chopped onions and saute for 2 mins.
-
Add garlic
Add garlic cloves and saute for another 2 mins. -
Add root vegetables
Add in the chopped carrot and chopped beetroot.
-
Season
Now put in the salt and pepper. Mix it all well and cook for 2-3 mins. -
Add water
pour water in the pan until all the vegetables are completely immersed. -
Simmer covered
cover the pan with a lid and cook the veggies for about 20 mins on a medium flame. -
Cool vegetables
after 20 mins, turn off the stove and cool down the vegetables completely.
-
Make croutons
For the croutons, add olive oil to a pan and drop in the chopped bread pieces. -
Toast croutons
toast the bread pieces until they are golden brown in colour and crispy by texture. keep them aside once they are ready.
-
Remove aromatics
once the vegetables are cooled down, remove the bay leaves and cinnamon. -
Puree vegetables
Transfer the cooled down vegetables to a mixer jar and grind it into a fine puree by adding a little water. -
Return to pan
Now, pour this puree back into the pan in which the vegetables are cooked and add water to it to dilute the soup. -
Add basil
add in the fresh basil leaves and mix it all well.
-
Final seasoning
Check for seasoning, add salt and pepper if required. -
Warm through
Cover the pan with a lid and cook the soup for 5 mins on a medium low flame. -
Serve with croutons
That's it, drop some croutons in the soup as desired. serve hot with bread sticks or your choice of bread
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 177kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7.5g38%
- Cholesterol 30mg10%
- Sodium 88mg4%
- Potassium 261mg8%
- Total Carbohydrate 14g5%
- Dietary Fiber 2.5g10%
- Sugars 4.9g
- Protein 2.2g5%
- Vitamin A 6900 IU
- Vitamin C 7.2 mg
- Calcium 50 mg
- Iron 0.75 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
