If you’re craving a vibrant, nourishing bowl of comfort food, let me introduce you to my absolute favorite: the Creamy Carrot and Beet Soup with Spinach Recipe. It’s a colorful symphony of earthy beets and sweet carrots, elevated with warm spices, fresh ginger, and a splash of coconut milk that makes every spoonful silky smooth and utterly satisfying. Perfect for cozy evenings when you want something wholesome yet indulgent, this soup not only warms your body but also delights your senses with layers of flavor and texture that feel like a tender hug in a bowl.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, each playing a vital role in shaping the soup’s signature balance of sweetness, earthiness, and creaminess. Using fresh aromatics like ginger and garlic adds brightness, while the coconut milk brings that irresistible creamy texture. Together, they create a soup that’s more than the sum of its parts.
- 2 Tbsp olive oil: Helps soften the vegetables and carries the flavors beautifully.
- 1 large yellow onion, diced: Provides a sweet, savory foundation once sautéed.
- 3 cloves garlic, minced: Adds a subtle kick and depth to the soup’s flavor.
- 2-inch knob fresh ginger, minced: Brings warmth and a hint of zing that livens up the earthier root vegetables.
- 4 medium carrots, peeled and cubed: Naturally sweet and tender, they’re a crucial player in this recipe.
- 2 medium beets, peeled and cubed: Their earthy sweetness and vibrant color make this soup visually stunning and delicious.
- 1 tsp ground coriander: Imparts a lemony, floral aroma that brightens the dish.
- ¼ tsp ground cinnamon: Adds subtle warmth and complexity without overpowering the other spices.
- 4 cups low-sodium vegetable broth: The flavorful liquid base that ties all ingredients together.
- 1 13.5-oz can full-fat coconut milk: Essential for that rich, creamy texture that makes this soup irresistible.
- 3 cups loosely packed spinach, sliced: Adds a fresh, green vibrancy and gentle earthiness.
- Juice of ½ lime: Offers a bright acidity to perfectly balance the soup’s natural sweetness.
- ½ tsp kosher salt, plus more to taste: Enhances all the flavors without overshadowing them.
- ¼ tsp black pepper: Provides a gentle heat to wake up your palate.
- Optional: toasted pumpkin seeds for garnish: Adds delightful crunch and a nutty flavor contrast.
How to Make Creamy Carrot and Beet Soup with Spinach Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a Dutch oven over medium heat. Toss in the diced onion with half a teaspoon of salt and cook for about four minutes until the onion turns translucent and sweet. Stir in the minced garlic and fresh ginger, allowing them to release their fragrant notes for about one minute — this forms the aromatic core that makes the soup so inviting.
Step 2: Add Roots and Spices
Next, add the chopped carrots and beets to the pot along with the ground coriander and cinnamon. Cook everything together for two minutes, stirring constantly to ensure the roots are coated evenly by the spices. This step intensifies the flavors and starts melding the sweet and earthy profiles of the vegetables.
Step 3: Simmer
Pour in the vegetable broth, bringing the mixture to a gentle boil before reducing to a simmer. Cover the pot and let the soup cook for 25 minutes until the carrots and beets are tender enough to pierce easily with a fork. This slow simmer allows all those beautiful flavors to deepen and harmonize.
Step 4: Blend
Once the roots are soft, use an immersion blender to purée the soup directly in the pot until it’s silky smooth and luxuriously velvety. This creamy texture is what makes the Creamy Carrot and Beet Soup with Spinach Recipe such a standout comfort dish.
Step 5: Enrich
Stir in three-quarters of the coconut milk along with the lime juice, salt, and black pepper. Warm the soup gently on low heat to meld everything together, which enhances richness while adding a subtle tang that lifts the flavor.
Step 6: Finish with Spinach
Finally, fold in the sliced spinach ribbons, letting them wilt softly in the residual heat for about one minute. Give the soup a taste and fine-tune the seasoning if needed. The spinach adds freshness and a beautiful contrast against the deep hues of the soup.
How to Serve Creamy Carrot and Beet Soup with Spinach Recipe
Garnishes
For a lovely finishing touch, drizzle the reserved coconut milk on top in pretty swirls. Sprinkle toasted pumpkin seeds over the soup for a playful crunch and nutty accent. These little details transform a simple bowl into a feast for the eyes and palate.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm pita, perfect for dipping. A light, fresh salad with citrusy dressing complements the bold flavors of the soup nicely, creating a balanced and satisfying meal.
Creative Ways to Present
If you want to impress guests, serve the soup in clear glass bowls to showcase its stunning ruby hue. You might also add a spoonful of Greek yogurt or a sprinkle of fresh herbs like cilantro or parsley for extra color and flavor dimensions.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to four days. This makes it perfect for meal prep or quick lunches when you need nourishing goodness ready to go.
Freezing
You can freeze the soup in individual portions for up to three months. Be sure to leave some headspace in your containers since the coconut milk may expand slightly. Thaw overnight in the fridge before reheating for best texture.
Reheating
Gently warm the soup over low to medium heat on the stove, stirring occasionally until heated through. Avoid boiling vigorously to retain the creamy texture and delicate flavor nuances.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just add it towards the end of cooking and allow it to warm through, though fresh spinach offers a nicer texture and appearance.
Is this soup vegan and gluten-free?
Absolutely! The Creamy Carrot and Beet Soup with Spinach Recipe is naturally vegan and gluten-free, making it a safe and delicious choice for many dietary preferences.
Can I substitute the coconut milk?
You can use other plant-based milk like almond or cashew milk, but full-fat coconut milk provides the creamiest texture and subtle sweetness that truly elevates the soup.
How spicy is this soup?
It’s very mild with just a little warmth from the spices and pepper. If you like a little heat, feel free to add a pinch of cayenne or chopped chili for a spicy kick.
What’s the best way to peel beets?
Use a vegetable peeler or boil the beets whole, then slip off the skins after cooling. For this recipe, peeling raw beets before cutting helps blend the soup into a smooth masterpiece.
Final Thoughts
Making the Creamy Carrot and Beet Soup with Spinach Recipe is like inviting a burst of color and comfort to your table, and I promise it will quickly become your go-to on chilly nights. The harmonious blend of flavors, textures, and vibrant hues creates a bowlful of happiness you won’t want to miss. Cozy up with a warm bowl, and enjoy every nourishing spoonful!
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Creamy Carrot and Beet Soup with Spinach Recipe
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Description
This creamy carrot and beet soup with spinach is a comforting and vibrant plant-based dish perfect for cozy evenings. It combines the natural sweetness of carrots and beets with warming spices like coriander and cinnamon, enriched with creamy coconut milk and a touch of fresh lime juice for brightness. Easy to prepare and packed with nutrients, this soup is a flavorful and nutritious way to enjoy your vegetables.
Ingredients
Base Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2-inch knob fresh ginger, minced
Vegetables & Spices
- 4 medium carrots, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Liquids
- 4 cups low-sodium vegetable broth
- 1 13.5-oz can full-fat coconut milk (¾ cup plus reserved for garnish)
- Juice of ½ lime
Greens & Garnish
- 3 cups loosely packed spinach, sliced
- Optional: toasted pumpkin seeds for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and ½ teaspoon kosher salt, cooking for about 4 minutes until the onion becomes translucent. Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
- Add Roots & Spices: Add the cubed carrots and beets to the pot. Sprinkle in the ground coriander and cinnamon, then cook for 2 minutes, stirring to evenly coat the vegetables with the spices.
- Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 25 minutes or until the vegetables are tender when pierced with a fork.
- Blend: Using an immersion blender, purée the soup directly in the pot until it reaches a velvety smooth texture. Be cautious to blend evenly for a creamy consistency.
- Enrich: Whisk in ¾ cup of the full-fat coconut milk, fresh lime juice, ½ teaspoon kosher salt (adjust if needed), and ¼ teaspoon black pepper. Warm the soup gently on low heat without boiling to combine flavors.
- Finish: Stir in the sliced spinach ribbons and cook for about 1 minute until the spinach has wilted. Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
- Serve: Ladle the soup into bowls, swirl the reserved coconut milk over the top for a creamy finish, and sprinkle with toasted pumpkin seeds if using. Serve warm for a comforting and nourishing meal.
Notes
- Using fresh ginger adds warmth and depth to the soup, but you can use ground ginger if needed.
- For a thinner consistency, add more vegetable broth or water when blending.
- This soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 2 months.
- To make it nut-free and vegan, ensure your coconut milk is natural and free from additives.
- Adjust the coconut milk quantity to make the soup lighter or richer according to your preference.
