Golden Beet - Carrot Soup

Renée G.


A simple, yet satisfying root vegetable soup. Just the thing to hit the spot after a long day and having it in a mug in front of the fireplace is nice, too.

To make this soup vegetarian; substitute chicken broth with vegetable broth.

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15 Min
30 Min
Stove Top


4 cups chicken broth
1 tbsp. olive oil
2 large carrots, peeled & sliced
2 stalks celery, sliced
1 small onion, chopped
3 golden beets, sliced
2 cups chopped greens (kale, chard, spinach)
2 cloves garlic, crushed
½ tsp. dried, ground sage
salt & pepper, to taste
½ tsp. turmeric

How to Make Golden Beet - Carrot Soup


  • 1In a large soup pot or Dutch oven, sauté the onions, crushed garlic, celery, carrots and golden beets in 1 tablespoon of olive oil. Sprinkle in the seasonings and stir to coat the vegetables.
  • 2When onions have cooked enough to give them a clear appearance, pour in about ½ cup water and simmer until carrots and beets are tender.
  • 3When vegetables are finished cooking, layer the mixed greens on top of vegetables cover and continue to simmer for about three minutes.
  • 4Pour chicken broth over the greens and stir. Heat thoroughly and season to taste with salt and pepper.

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About Golden Beet - Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Hashtags: #satisfying, #warming, #soup