Vegan Lentil Beetroot Carrot Soup
Lentil Beetroot Carrot Soup is a creamy, wholesome vegan borscht recipe that’s hearty, full of flavor, and easy to make. Perfect for lunch, dinner, or a cozy meal that warms you up on chilly days.
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
Calories: 276kcalCarbohydrates: 46gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 661mgPotassium: 837mgFiber: 19gSugar: 10gVitamin A: 5388IUVitamin C: 10mgCalcium: 59mgIron: 4mg
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