I just know you’re going to love this roasted beet soup!

Roasted beets, carrots and parsnips are pureed with stock, balsamic vinegar, thyme, honey, cloves and nutmeg.

The creamy richness of the roasted veggies with a hint of spice is just perfect for a cozy plant-based soup!

How to make roasted beet soup

Beets: The star of this show! An often underutilized vegetable, beets are so incredibly good for you, they’re absolutely stunning and have such an earthy and delicious flavor.
Carrots and parsnips: They add sweetness and more veggie goodness to the soup.
Red onion: For aromatic flavor.
Balsamic vinegar: A little acid in soup goes a long way. Do not skip this ingredient, it takes this soup from great to incredible!
Stock: Your favorite store-bought or homemade vegetable stock.
Thyme: Fresh thyme adds a cozy herby flavor.
Honey: For a little sweetness to balance out the soup.
Cream or yogurt: To make it… creamy. And rich!
Spices: Cloves, nutmeg and cayenne.

Preheat oven to 400 degrees.
Place beets, carrots, parsnips and red onion on a large greased baking sheet.
Toss with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast 30-35 minutes, until vegetables are tender and slightly browned.
Transfer roasted vegetables to a Dutch oven or stock pot.
Add stock and thyme sprigs (stock should just cover vegetables).
Bring to a simmer; cook until vegetables are very tender, 15-20 minutes. Remove thyme sprigs; discard.
Stir in yogurt, honey, balsamic vinegar, remaining 1 teaspoon salt, remaining 1/4 teaspoon black pepper, cloves, nutmeg and cayenne.
Use an immersion blender to puree soup until very smooth. Alternatively, let soup slightly cool; transfer to a high-powered blender to puree until smooth.
Taste and adjust seasoning, if necessary.

For the beets: If you don’t like beets, you can swap in sweet potato, carrots, butternut squash or any other root vegetable.
For the carrots and parsnips: You can use all beets in this soup if you prefer.
For the stock: Use store bought or make your own.
- Chicken stock would also work well.
For the cream: You can use plain yogurt, half-and-half, full-fat coconut milk, or even heavy cream.
For the thyme: A pinch of dried thyme would also work (but you don’t need much).

To make this gluten-free: This recipe does not contain gluten.
- Be sure all ingredients you choose are gluten free.
To make this dairy-free: Use dairy-free yogurt, such as soy, oat, pea, coconut, almond or rice.
To make this vegan: Use full-fat canned coconut milk.
To make this nut-free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut-free.
To make this egg-free: This recipe does not contain eggs.

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Roasted beets, carrots and parsnips pureed with balsamic vinegar, stock, thyme, honey, cloves and nutmeg.

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Preheat oven to 400 degrees.
Place beets, carrots, parsnips and red onion on a large greased baking sheet. Toss with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast 30-35 minutes, until vegetables are tender and slightly browned.
Transfer roasted vegetables to a Dutch oven or stock pot. Add stock and thyme sprigs (stock should just cover vegetables). Bring to a simmer; cook until vegetables are very tender, 15-20 minutes. Remove thyme sprigs; discard.
Stir in yogurt, honey, balsamic vinegar, remaining 1 teaspoon salt, remaining 1/4 teaspoon black pepper, cloves, nutmeg and cayenne.
Use an immersion blender to puree soup until very smooth. Alternatively, let soup slightly cool; transfer to a high-powered blender to puree until smooth. Taste and adjust seasoning, if necessary.

Cooking Tip: Swap out the parsnips for 2 additional beets.