This curried beet soup is as delicious as it is beautiful! The apple, beets, curry, and ginger create a flavor combination you absolutely have to try.
Even if you, like me, aren’t the biggest fan of beets, this delicious curried beet soup may surprise you!
The flavor of the apple paired with the beets plus the kick from the curry powder and ginger is simply incredible. It’s the kind of flavor that’s hard to describe… you just have to try it for yourself!
And to top it off, the reddish-purple color is gorgeous!
Why you will love this curried beet soup
- Its flavors are vibrant and earthy with a kick of warm spice
- The soup is packed with nutrients and antioxidants
- You get big flavor from simple ingredients
- It only requires about 10 minutes of hands-on prep
- It’s super comforting and delicious
Curried beet soup ingredients
Simmering the ingredients together is the secret to bringing out an incredible depth of flavor in this soup!
- Beets — These earthy, sweet root vegetables are the star of the soup. You want to peel them before boiling.
- Apple — The subtle sweetness balances the earthiness of the beets beautifully. I recommend a sweet variety like Gala or Fuji.
- Olive oil — This helps sauté the onions to develop a deeper flavor. I recommend using extra virgin olive oil.
- Onion — Try to slice very thin so they soften quickly and evenly.
- Curry powder — This spice blend adds warmth and depth to the soup.
- Chicken stock — You can use low sodium to better control the salt in the dish. For a vegetarian option, feel free to use vegetable stock.
- Ground ginger — This gives the soup a little more of that warmth and spice that makes it so good.
- Salt — You can adjust to taste based on how salty your stock is.
How to make curried beet soup
Step 1: Bring water to a boil in the bottom of a steamer.
Step 2: Place the peeled beets on the steaming rack, cover, and simmer until the beets can be easily pierced with a sharp knife. This will be about 30 minutes for small beets and up to an hour for large ones.
Step 3: Drain, allow the beets to cool slightly, then dice.
Step 4: In a large saucepan, combine the olive oil, onion, curry powder, and salt to taste. Toss until the onion is well-coated.
Step 5: Cook, covered, over low heat until the onion is soft but not browned, about 5 minutes.
Step 6: Add the beets, cubed apple, and chicken stock.
Step 7: Simmer, covered, for 30 minutes or until the apple is soft.
Step 8: Remove from heat and stir in the ground ginger.
Step 9: Transfer the mixture to a food processor and blend until very smooth.
Recipe tips and tricks
- For a smoother texture, blend the soup until completely silky. You can also leave it slightly chunky if you prefer more texture.
- Choose a sweet apple like Gala or Fuji to enhance the natural sweetness of the beets.
Substitutions and variations
- Swap out the chicken stock for vegetable stock to make the soup vegetarian or vegan.
- Use coconut oil instead of olive oil for a slightly sweeter twist on the flavor.
What to eat with this recipe
This soup and its bold flavors should be paired with a main course that has similarly big flavors.
Stuffed chicken breast and Keto Chicken Curry are great examples! Both recipes include curry powder, which will complement the beet soup nicely.
You could also pair it with a Vegetarian Chipotle Chili where the chipotle sauce will play off the soup in a delicious way.
Storage and freezing
- Store leftover soup covered in the refrigerator and enjoy within a week or so. It is delicious reheated, and the flavors will deepen in the refrigerator!
- You can also freeze beet soup in a freezer-safe container for up to 6 months. Transfer to the fridge overnight to thaw.
Other healthy soup recipes
No matter what season, I love a big, hearty bowl that’s full of tasty ingredients and big on flavor. Here are a few of my favorite soup recipes:
You can also take a look at this roundup of low-carb soup recipes for more inspiration.
Curried Beet Soup
Ingredients
- 8 small beets, (about 1 lb – peeled)
- 1 tablespoon olive oil, (extra virgin)
- 1 medium onion, (peeled, halved, and thinly sliced)
- 2 teaspoons curry powder
- ¼ teaspoons Kosher salt
- 1 apple, (cored and cubed)
- 2 cups low-sodium chicken stock
- ½ teaspoon ground ginger
Instructions
- Bring water to a boil in the bottom of a steamer.
- Place the peeled beets on the steaming rack, cover, and simmer until the beets can be easily pierced with a sharp knife. This will be about 30 minutes for small beets and up to an hour for large ones.8 small beets
- Drain, allow the beets to cool slightly, then dice.
- In a large saucepan, combine the olive oil, onion, curry powder, and salt. Toss until the onion is well-coated.1 tablespoon olive oil, 1 medium onion, ¼ teaspoons Kosher salt, 2 teaspoons curry powder
- Cook, covered, over low heat until the onion is soft but not browned, about 5 minutes.
- Add the beets, cubed apple, and chicken stock.1 apple, 2 cups low-sodium chicken stock
- Simmer, covered, for 30 minutes or until the apple is soft.
- Remove from heat and stir in the ground ginger.½ teaspoon ground ginger
- Transfer the mixture to a food processor and blend until very smooth.
