Beetroot Carrot Soup

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.

https://www.youtube.com/watch?v=E4WSB0D3exM

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.

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Cooking Method: Sauteing, Simmering

Cuisine: Continental

Courses: Soup

Difficulty: Beginner

Servings: 6

Calories: 177

Best Season: Suitable throughout the year, Winter

Dietary: Dairy Free, Heart-Healthy, High-Fiber, Immune-Boosting, Vegan, Vegetarian

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

4 carrot (peeled, chopped)
1 beetroot (peeled, chopped)
6 unsalted butter cubes (room temperature)
1 cinnamon stick (whole)
2 bay leaf (whole)
2 onion (chopped)
8 garlic cloves (peeled)
1 tsp salt (or to taste)
1 tsp black pepper (freshly ground, or to taste)
water (enough to cover vegetables)
1 tsp olive oil (for croutons)
2 bread slices (cubed for croutons)

Instructions

Prep Work

1
Peel and chop vegetables
Peel the skin of carrots and beetroot, then chop them into small pieces and place in separate bowls
2
Chop onion and peel garlicChop the onions and peel the garlic cloves
3
Cube bread for croutonsCut bread into bite-sized cubes for toasting
4
Gather spices and aromaticsKeep butter, cinnamon stick, bay leaves, salt and pepper within reach
5
Measure liquidsKeep a pot of water ready nearby to add when cooking

Method

6
Heat butter and spices
Take a wide pan and add butter. Once it melts, add bay leaves and cinnamon.
7
Sauté onionsAdd the chopped onions and saute for 2 mins.
8
Add garlicAdd garlic cloves and saute for another 2 mins.
9
Add root vegetablesAdd in the chopped carrot and chopped beetroot.
10
SeasonNow put in the salt and pepper. Mix it all well and cook for 2-3 mins.
11
Add waterpour water in the pan until all the vegetables are completely immersed.
12
Simmer coveredcover the pan with a lid and cook the veggies for about 20 mins on a medium flame.
13
Cool vegetablesafter 20 mins, turn off the stove and cool down the vegetables completely.
14
Make croutonsFor the croutons, add olive oil to a pan and drop in the chopped bread pieces.
15
Toast croutonstoast the bread pieces until they are golden brown in colour and crispy by texture. keep them aside once they are ready.
16
Remove aromaticsonce the vegetables are cooled down, remove the bay leaves and cinnamon.
17
Puree vegetablesTransfer the cooled down vegetables to a mixer jar and grind it into a fine puree by adding a little water.
18
Return to panNow, pour this puree back into the pan in which the vegetables are cooked and add water to it to dilute the soup.
19
Add basiladd in the fresh basil leaves and mix it all well.
20
Final seasoningCheck for seasoning, add salt and pepper if required.
21
Warm throughCover the pan with a lid and cook the soup for 5 mins on a medium low flame.
22
Serve with croutonsThat's it, drop some croutons in the soup as desired. serve hot with bread sticks or your choice of bread