Soups & Stews
This beetroot and potato soup delivers the perfect balance of earthy sweetness and velvety richness—no dairy or cream required. The secret lies in slow-roasting the vegetables to deepen their natural flavors before simmering them into a smooth, hearty broth.
What starts as humble root vegetables transforms into a soup so satisfying, it becomes the star of any meal.
The recipe begins with roasting beets and potatoes until caramelized, which builds complex sweetness without added sugar. A touch of coconut milk adds creaminess while keeping the soup plant-based, and aromatic spices like cumin and thyme elevate every spoonful.
The result is a soup with creamy texture, vibrant color, and layers of flavor that linger.
Perfect for chilly evenings or as a nourishing lunch, this soup reheats beautifully and tastes even better the next day. Garnish with fresh herbs or a drizzle of olive oil for extra brightness. The instructions are straightforward, ensuring you achieve restaurant-quality results at home without shortcuts.
Whether you're serving a crowd or meal prepping for the week, this recipe delivers consistent, comforting flavors. The slow-cooked method infuses the broth with depth, while the roasted vegetables add satisfying texture. Let's make this soup—your taste buds will thank you.
Ingredients for beetroot and potato soup
Roasted beets and potatoes transform into a velvety, plant-based soup with just these 13 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 2 lb | Organic preferred, peeled and cubed |
| Yellow Potatoes 🥔 | 2 lb | Russet or Yukon gold, peeled and cubed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting, fruity variety |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Full-Fat Coconut Milk 🥥 | 1 can | 13.5 oz can, unsweetened |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The beets and potatoes are the soul of this soup—organic beets have richer color, but regular ones work too. Trader Joe's often carries pre-peeled beets in the refrigerated section, which saves time. For the potatoes, Yukon golds give a creamier texture than russets, but both work. Roast them until caramelized—this builds that deep sweetness without sugar. The extra-virgin olive oil matters here too; California avocado oil is another great choice for high-heat roasting. Look for bottles labeled 'fruity' or 'robust' for best flavor.
No coconut milk? Cashew cream (blend soaked cashews with water) is a perfect swap—just use the same amount. The vegetable broth can be homemade or store-bought, but low-sodium is key—you'll be adding salt later. Fresh thyme is ideal, but dried works at one-third the amount. The lemon juice at the end brightens everything—don't skip this. For extra richness, stir in 1 tbsp vegan butter at the end. The parsley is just for garnish, but it adds freshness that ties everything together.
This soup tastes even better the next day—make a double batch and freeze half. Portion into containers with a thin layer of olive oil on top to preserve color. Keeps 5 days in the fridge or 3 months frozen. Reheat gently on the stove with a splash of broth to restore creaminess. The roasted veggies reheat beautifully, so don't rush this part. Garnish with extra herbs or a drizzle of olive oil before serving—trust me on the fresh herbs.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pan, one pot, and done. Roast the beets and potatoes together—no chopping chaos, no extra bowls—just toss everything in the oven, let it caramelize, and blend. That’s it. (Yes, even on a Tuesday night.)
- Earthy-Garlicky Gold: The beets give this soup a deep, almost smoky sweetness, while the garlic and olive oil add that rich, savory punch. Honestly, the first time I tasted it, I thought, “Why haven’t I been making this forever?” It’s the kind of flavor that sticks with you.
- Meal Prep MVP: This soup tastes even better the next day—perfect for prepping ahead. I make a big batch on Sundays, and by Wednesday, it’s still creamy, still packed with flavor. Freeze half if you’re feeling extra, and you’ve got a ready-to-heat dinner for lazy days.
- Budget-Friendly Powerhouse: Beets and potatoes are cheap, hearty, and fill you up like nothing else. Between us, I’ve fed four people for under $10 with this recipe, and no one’s ever complained. Plus, the olive oil and garlic make it feel fancy without breaking the bank.
Step-by-step instructions for beetroot and potato soup
Here's how to transform humble vegetables into a velvety, earthy soup that balances sweet beets and creamy coconut milk.
🍳 Step 1: Roast Vegetables for Deep Flavor
Preheat your oven to 400°F and line a large baking sheet with parchment paper. In a bowl, toss the 2 lb medium beets and 2 lb yellow potatoes with 0.25 cup of the extra-virgin olive oil, 1 tsp sea salt, and 0.25 tsp black pepper. Spread them in a single layer on the baking sheet.
Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and the edges are slightly caramelized. Meanwhile, heat 0.25 cup extra-virgin olive oil in a large pot over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened. Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant.
🥘 Step 2: Simmer the Base with Aromatics
Add the roasted vegetables to the pot with the onion and garlic. Pour in the 4 cups vegetable broth, 1 tsp ground cumin, and 1 tsp dried thyme. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the vegetables are completely tender and the flavors meld together.
Use an immersion blender to purée the soup directly in the pot until completely smooth. If you prefer a chunkier texture, blend in batches and return to the pot. This is where the magic happens—the roasted vegetables create a naturally sweet, earthy base that pairs perfectly with the coconut milk we'll add next.
🍳 Step 3: Create the Creamy Velvety Texture
Stir in the 1 can full-fat coconut milk and remaining 0.5 tsp black pepper. Bring the soup back to a gentle simmer over medium-low heat for 5 minutes, stirring occasionally. The coconut milk will create that luxurious creaminess while keeping the soup light enough to balance the beets' earthiness.
Taste and adjust seasoning with additional sea salt if needed. The soup should be rich but not overly salty—remember, the coconut milk adds natural sweetness that complements the beets. Here's where it gets fun: stir in the 1 tbsp lemon juice at the end. This brightens the flavors and cuts through the richness just enough to keep everything balanced.
🍽️ Step 4: Finish and Serve with Fresh Herbs
Remove the soup from heat and let it rest for 5 minutes. This resting period allows the flavors to fully meld together. Before serving, garnish each bowl with 1 tbsp chopped fresh parsley. The parsley adds a fresh, vibrant contrast to the deep, earthy flavors of the soup.
Serve immediately while warm, with crusty bread on the side. The contrast between the warm soup and cool bread makes every spoonful even more satisfying. The soup will keep well in the refrigerator for up to 3 days, though it's best enjoyed fresh when the flavors are at their peak.
Pro Tips For Making Beetroot And Potato Soup
- Peel Beets After Cooking: I learned this the hard way—raw beet peels are stubborn and leave pink streaks on your knife. Roast or boil them whole first, then slip off the skins while still warm. The flesh will slide right out, and you’ll save yourself a mess.
- Sweat Onions Low and Slow: Crank the heat down to medium-low for this step—high heat burns onions faster than you can stir. You want them soft and translucent, not browned, because burnt onions turn your soup bitter. Patience here pays off.
- Add Potatoes Early, Late: Toss in the potatoes with the beets at the start, but pull them out 10 minutes before the soup finishes. This keeps them tender without turning to mush. If you’re short on time, use baby potatoes—they cook faster and hold their shape better.
- Finish with Cold Water: The soup will be thick and rich, but adding a splash of cold water at the end (about ¼ cup) lightens the texture without thinning it out. It also cools the heat a touch, making it more approachable. Trust me, it’s a game-changer for consistency.
Health benefits of this dish
Rich in Fiber
This soup is a fiber powerhouse thanks to its star ingredients—beets and potatoes. A 1-cup serving provides about 8 grams of dietary fiber, which is nearly 30% of your daily needs. Fiber supports digestion, keeps you full longer, and helps regulate blood sugar levels.
The roasting process actually enhances the fiber content by breaking down cell walls, making it more accessible for your body. 💪
Packed with Antioxidants
Beets are one of nature's antioxidant superstars, loaded with betalains that give them their vibrant color. These compounds fight inflammation and may help lower blood pressure. Potatoes also contribute antioxidants like vitamin C and potassium.
Together, they create a nutrient-dense bowl that supports overall cellular health. The roasting process intensifies these antioxidants, making every spoonful even more beneficial.
Plant-Based Protein
While not a complete protein source, this soup provides a solid amount of plant-based protein—about 6 grams per serving. The combination of beets, potatoes, and coconut milk offers all nine essential amino acids when paired with whole grains like brown rice or quinoa.
This makes it an excellent choice for vegans or anyone looking to reduce their meat intake while still getting essential nutrients. The coconut milk adds a creamy texture without animal products.
Heart-Healthy Fats
The full-fat coconut milk in this recipe provides medium-chain triglycerides (MCTs), a type of fat that supports heart health and brain function. Unlike saturated fats from animal products, these MCTs are metabolized differently, providing quick energy without raising LDL cholesterol.
The olive oil used for roasting adds monounsaturated fats, which further contribute to cardiovascular benefits. This combination makes the soup both delicious and heart-smart.
Vitamin Boost
You'll get a significant dose of vitamin A (about 40% daily value per serving) from the beets, which supports vision and immune function. Potatoes contribute vitamin C (25% daily value) and vitamin B6, important for energy metabolism.
The thyme and garlic add extra micronutrients, making this soup a vitamin-packed meal that nourishes your body from the inside out. The roasting process helps preserve these vitamins while enhancing flavor.
Low-Calorie Comfort
Despite its rich, satisfying taste, this soup is surprisingly light—about 220 calories per serving. The fiber and water content from the vegetables help you feel full without overloading on calories.
The coconut milk adds creaminess without excessive fat, making it a perfect comfort food that won't derail your health goals. It's the kind of meal that makes you feel nourished without guilt. 🌱
Nutrition facts
Frequently asked questions
Can I make this soup without coconut milk?
For a dairy-free alternative, blend ½ cup soaked cashews with ½ cup water until smooth, then stir in like coconut milk. The soup will still be creamy, though coconut milk adds a subtle sweetness that complements the beets beautifully. If you prefer a lighter texture, omit it entirely and rely on the roasted vegetables for richness.
Why does my soup taste bitter?
Bitterness usually comes from over-roasting the beets or using too much thyme. Roast the vegetables until tender but not charred, and reduce thyme to ½ tsp dried. A splash of lemon juice or a pinch of sugar can also balance the flavor. Always taste as you go—this soup should be earthy, not bitter.
Can I use regular potatoes instead of Yukon gold?
Yes! Russet potatoes work perfectly—they’ll make the soup slightly thicker and heartier. Just peel and cube them the same way. Yukon golds add creaminess, but russets give a rustic texture that some people prefer. For extra richness, mash a few roasted Yukon golds into the soup before blending.
How do I make this soup spicier?
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper while roasting the vegetables. For depth, stir in ½ tsp chili flakes with the coconut milk. Garnish with a dash of hot sauce or sliced jalapeños for extra heat. Start with small amounts—you can always add more!
Is this soup kid-friendly?
Most kids love the sweetness of roasted beets and potatoes, but blend it extra smooth and omit the lemon juice (or use a tiny pinch). Serve with crusty bread or crackers for dipping. For picky eaters, try mixing in a little sweet potato or butternut squash to boost natural sweetness.