If you’ve ever wished for a soup that feels like a warm hug in a bowl with a vibrant pop of color and nutrition, the Creamy Carrot and Beet Soup with Spinach Recipe is here to delight your senses. This soup masterfully combines the natural sweetness of carrots and beets with the earthy depth of spinach, all brought together in a luscious, creamy texture that’s both comforting and nourishing. It’s an absolute favorite for cozy dinners or whenever you crave something wholesome yet indulgent. Get ready to fall in love with every spoonful!
Ingredients You’ll Need
Don’t let the simplicity of this Creamy Carrot and Beet Soup with Spinach Recipe fool you — each ingredient plays a vital role in building the perfect balance of flavor, texture, and color. From the sweetness of the carrots and beets to the slight creaminess of coconut milk, every element is carefully selected to make this soup genuinely outstanding.
- Olive oil: The perfect base for sautéing onions and garlic, adding a subtle fruity richness.
- Onion: Provides a mild sweetness and depth when softened, enhancing the overall flavor.
- Garlic: Adds a gentle, aromatic punch without overpowering the dish.
- Carrots: Bring natural sweetness and bright orange color that makes the soup inviting.
- Beets: Infuse the soup with an earthy sweetness and a stunning deep red hue.
- Potato: Contributes to the creamy texture when pureed, making the soup silky smooth.
- Vegetable broth: The flavorful liquid base that ties all the ingredients together.
- Ground cumin: Offers a warm, slightly nutty spice that complements the veggies.
- Dried thyme: Adds a subtle herby fragrance to the soup.
- Ground ginger: Brightens the flavor with a gentle zing.
- Salt and black pepper: Essential for seasoning and balancing the soup.
- Fresh spinach leaves: Folded in for a boost of green freshness and nutrients.
- Coconut milk: Provides luscious creaminess while keeping the soup light and dairy-free (or use heavy cream if preferred).
- Fresh lemon juice: Optional but highly recommended for a splash of brightness to round out the flavors.
How to Make Creamy Carrot and Beet Soup with Spinach Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion and let it soften gently for about 3 to 4 minutes until it becomes translucent and sweet-smelling. Then add minced garlic and stir for another 30 seconds to release its wonderful aroma without burning it.
Step 2: Add Vegetables and Spices
Now it’s time to bring the star players into the pot: chopped carrots, beets, and diced potato. Pour in the vegetable broth, then sprinkle in ground cumin, dried thyme, and ground ginger. Give everything a good stir to combine the spices evenly.
Step 3: Simmer Until Tender
Turn up the heat to bring the soup to a gentle boil, then lower it and let it simmer for about 20 to 25 minutes. You’ll know it’s ready when the veggies are tender enough to pierce easily with a fork. This step allows the veggies and spices to meld into a harmonious blend.
Step 4: Wilt the Spinach and Puree
Once the vegetables are cooked, remove the pot from heat and stir in fresh spinach leaves. They’ll wilt quickly in the hot broth, adding a lovely green splash. Next, use an immersion blender to puree the soup until silky smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Step 5: Finish with Creaminess and Seasoning
Return the smooth soup to the pot and stir in coconut milk (or heavy cream) to achieve that signature creamy texture. Warm the soup gently, then season with salt, black pepper, and a squeeze of fresh lemon juice if you like a bit of bright acidity. Now your Creamy Carrot and Beet Soup with Spinach Recipe is ready to be savored!
How to Serve Creamy Carrot and Beet Soup with Spinach Recipe
Garnishes
A simple swirl of coconut milk or heavy cream on top adds a touch of elegance and extra creaminess. For a pop of color and texture, scatter a handful of sautéed spinach or fresh herbs like parsley or chives. A few crunchy roasted seeds or a sprinkle of toasted pine nuts also provide a delightful contrast.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or warm pita for dipping. If you want something lighter, a crisp green salad with a tangy vinaigrette complements the rich flavors beautifully. For heartier meals, serve alongside roasted vegetables or a grain salad for a well-rounded plate.
Creative Ways to Present
Try serving your Creamy Carrot and Beet Soup with Spinach Recipe in individual mason jars for a charming rustic look at gatherings. Alternatively, ladle the soup into colorful bowls and add a dollop of yogurt or a drizzle of bright herb oil for an eye-catching contrast. The vibrant color of the soup is naturally stunning, so little is needed to impress visually.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to give it a good stir before serving, as some natural separation may occur.
Freezing
Creamy Carrot and Beet Soup with Spinach Recipe freezes well, making it perfect for batch cooking. Cool completely, then freeze in individual portions for quick meals later. To avoid texture changes, add fresh spinach only after reheating if you prefer it fresher.
Reheating
Warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. If it’s too thick after refrigeration or freezing, whisk in a little extra broth or water to loosen it up. Avoid boiling as it can alter the creamy texture.
FAQs
Can I make this soup vegan?
Absolutely! Using coconut milk instead of heavy cream keeps this Creamy Carrot and Beet Soup with Spinach Recipe fully vegan without sacrificing creaminess or flavor.
Can I use frozen spinach instead of fresh?
Yes, but add frozen spinach near the end of cooking to prevent overcooking. Fresh spinach is preferred for its vibrant color and texture.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
Can I substitute the coconut milk?
Certainly! Heavy cream works well for a richer, non-vegan version. For a lighter option, unsweetened almond or cashew milk can be used, but the soup may be less creamy.
How spicy is this soup?
This Creamy Carrot and Beet Soup with Spinach Recipe has a warm, gentle spice from cumin and ginger with no heat from chili peppers, making it kid-friendly and soothing for all palates.
Final Thoughts
There isn’t much that warms the soul quite like a bowl of this Creamy Carrot and Beet Soup with Spinach Recipe. The vibrant color, the smooth yet hearty texture, and the perfect balance of flavors make it a go-to dish you’ll want to make again and again. Whether you’re welcoming guests or enjoying a quiet night in, this soup feels like a special treat that’s easy to share and even easier to love. Give it a try—I promise it’ll become one of your favorites in no time!
Print
Creamy Carrot and Beet Soup with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Description
A vibrant and creamy carrot and beet soup enhanced with fresh spinach and a blend of warm spices, perfectly blended for a smooth, comforting meal that’s both vegan and gluten-free. This stovetop soup offers a rich, velvety texture from coconut milk, making it nutritious and satisfying.
Ingredients
Vegetables
- 4 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves
Liquids and Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream for non-vegan option)
Spices and Seasonings
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- Fresh lemon juice to taste (optional)
Instructions
- Sauté onion: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Combine vegetables and spices: Add chopped carrots, beets, diced potato, vegetable broth, ground cumin, dried thyme, and ground ginger to the pot. Stir to combine.
- Simmer soup: Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes or until all the vegetables are tender.
- Add spinach: Remove the pot from heat and stir in the fresh spinach leaves until they wilt in the hot soup.
- Puree the soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a countertop blender and blend until creamy.
- Add creaminess and season: Return the pureed soup to the pot if needed, stir in coconut milk (or heavy cream), and warm through gently over low heat.
- Final seasoning: Season with salt, black pepper, and add a splash of fresh lemon juice if desired for brightness. Mix well and serve hot.
Notes
- For extra richness, substitute coconut milk with heavy cream if dairy consumption is preferred.
- Garnish with a swirl of coconut milk or a handful of sautéed spinach for an appealing presentation.
- This soup stores well in the refrigerator and often tastes better the next day as flavors develop.
