Creamy Carrot-Beet Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 large carrots, peeled
  • 3 large red beets, trimmed
  • 1 medium onion
  • ginger, peeled and finely chopped
  • 30 ml almond milk
  • 1 tablespoon sour creme (I used soy-based sour creme)
  • a handful of raw pine nuts
  • salt and pepper to taste
  1. First off, trim red beets stems and green leaves. Do the same procedure with the carrots if you buy them fresh and wash them very well.
  2. In a medium saucepan bring water to a boil, add all the veggies (beetroot, carrots and onion) and lower the heat. Let them simmer, partially covered, for about 30 minutes or until red beets are tender as they need more time than the rest of the veggies.
  3. Once the veggies are tender, process the soup, in batches - add a bit of ginger with every batch, until smooth.
  4. Then return the soup to the saucepan over low heat for a couple of minutes (maximum 5 minutes) or until heated through and add the almond milk, which will thin the soup slightly and make it smoother. Season with salt and pepper.
  5. Serve it in bowls, top with a splash of sour creme and sprinkle with raw pine nuts for a divine crunchy taste. Et VoilĂ , such a healthy bite! :)
Serve it immediately in bowls with extra coconut milk and add some pumpkin & chia seeds and croutons.

In case you don't use/find to buy coconut milk, get creative and use your favorite choice. I haven't tried it with normal milk, but I guess it should work very well.

Get creative, use the ingredients you have at hand but make sure you "cook it fit".
Recipe by Cook it fit at