Lentil Beetroot Carrot Soup, aka borscht, is my easy, creamy, no-roasting vegan recipe that's both light and hearty, packed with flavor, and perfect for busy days.
Serve it as a comforting side dish or enjoy it as a wholesome lunch or dinner that pairs with any meal.
If you love simple soups, don't miss my spiced carrot lentil soup and roasted tomato squash soup.
Lentil beetroot carrot soup always reminds me why simple ingredients can create the most rewarding meals.
The beets give the soup a vibrant color, the lentils pack it with plant-based protein that keeps me full, and the carrots bring their soft, natural sweetness that ties everything together.
I love making this on chilly evenings when I'm craving a comforting bowl that feels both wholesome and satisfying without much effort. I love scooping it up with a slice of crusty wheat bread or some seeded crackers.
If you want more vegan soups, you'll also enjoy my carrot parsnip soup, sweet potato pumpkin soup, and broccoli spinach soup.
Jump to:
🥕Ingredients
- Beetroot: Gives the soup its vibrant color and earthy flavor.
- Carrots: Add natural sweetness and creaminess.
- Lentils: Make it filling and high in plant-based protein.
- Onion & garlic: Add savory flavor and aroma.
- Fresh ginger: Brings a warm, zesty kick.
- Vegetable broth: Keeps the soup flavorful and comforting.
- Olive oil: It helps soften the veggies and adds mild richness.
- Salt and black pepper: Simple seasonings that balance the flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Lentil Beetroot Carrot Soup
Step 1: In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5-6 minutes until translucent, then add minced garlic, chopped ginger, salt, and black pepper. Cook for an additional minute, until fragrant.
Step 2: Add the diced beetroot, sliced carrots, lentils, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes until the vegetables and lentils are tender.
Step 3: Carefully blend the soup until smooth using an immersion blender right in the pot. Alternatively, let it cool slightly and blend in batches in a regular blender.
Step 4: Serve warm, with a squeeze of lemon juice and a dollop of vegan yogurt if desired.
📋Substitutions & Variations
- Lentils: I used green lentils, but you can also use brown or red lentils if you like.
- Veggie swaps: Add parsnip, sweet potato, or pumpkin for extra sweetness and heartiness.
- Spice it up: A pinch of cayenne, smoked paprika, or chili flakes gives the soup a gentle warmth.
- Oil-free option: Cook the onions and garlic in a splash of water or vegetable broth instead of oil for a lighter, oil-free version.
💡Marinela's Tips
- Handle beets carefully: Wear gloves when peeling or chopping to keep your fingers from getting stained pink.
- Even cooking: Cut the beetroot and carrots into small, even pieces so they cook evenly and the cooking time is shorter.
- Adjust consistency: Add more vegetable broth or water if you prefer a thinner, lighter soup.
❓Frequently Asked Questions (FAQ's)
No roasting needed! This soup is easy and quick - the vegetables cook directly in the broth for a creamy, flavorful result.
Yes! Blend only part of the soup, or mash lightly with a spoon for a hearty, textured version.
Keep in an airtight container in the fridge for 3-4 days, or freeze in portions for up to 2 months.
🍽Serving Suggestions
🥣More Plant-Based Soups
📖 Recipe
Vegan Lentil Beetroot Carrot Soup
Equipment
- 1 Cooking pot
- 1 immersion blender or regular blender
Ingredients
- 2 cups beets peeled, diced
- 1 cup carrots sliced
- 1 cup green lentils or brown lentils
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger chopped
- 5 cups low-sodium vegetable broth or water
- ¾-1 teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion for 5-6 minutes until translucent, then add garlic, ginger, salt, and pepper. Cook 1 more minute.1 onion, 2 garlic cloves, 1 tablespoon fresh ginger, ¾-1 teaspoon sea salt, 1 tablespoon olive oil, ¼ teaspoon black pepper
- Add beetroot, carrots, lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer partially covered for 25-30 minutes until tender.2 cups beets, 1 cup carrots, 1 cup green lentils, 5 cups low-sodium vegetable broth
- Carefully blend the soup with an immersion blender until smooth. Alternatively, let cool slightly and blend in batches using a regular blender.
- Serve warm with a squeeze of lemon juice and a dollop of vegan yogurt, if desired.
Notes
- Wear gloves when peeling or chopping to keep your fingers from getting stained pink.
- Cut beetroot and carrots into small, even pieces for faster, even cooking.
- For a chunkier texture, blend only half the soup.
- Adjust spices and seasoning to your taste.
- Add more vegetable broth or water if you prefer a thinner soup.
- Refrigerate in an airtight container for 3-4 days.
- Freeze in portions for up to 2-3 months. Thaw in the fridge overnight and reheat gently
Nutrition
If you try this lentil beetroot carrot soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments