Red and Yellow Beet Soup

5 from 5 votes

A vibrant two-toned beet soup that layers red and golden beet purées for both color and flavor. The red soup is spiced with warm cumin, while the golden beet soup is brightened with fresh ginger and turmeric.

Prep Time20

Cook Time50

Total Time1 10

Course: Soup

Cuisine: Mediterranean

Keyword: beet soup, creamy beet soup, red beet soup, yellow beet soup

Servings: servings

Calories: 201kcal

Author: Samantha Ferraro

Equipment

Ingredients

For the Red Beet Soup

1 tablespoon olive oil
½ shallot finely chopped
1 to 2 garlic cloves finely chopped
3 medium red beets peeled and chopped
1 cup Yukon gold potatoes chopped (about 3 to 4 small–medium potatoes)
1 cup carrots peeled and chopped
1 teaspoon ground cumin
1 pinch cayenne pepper optional
3 cups vegetable stock
Salt and black pepper to taste

For the Yellow Beet Soup

1 tablespoon olive oil
½ shallot finely chopped
1 to 2 garlic cloves finely chopped
3 medium golden beets peeled and chopped
1 teaspoon grated fresh ginger about ½-inch piece
½ teaspoon ground turmeric
3 cups vegetable stock
Salt and black pepper to taste

For Serving

Fresh dill

US Customary - Metric

Instructions

Heat olive oil in a medium pot over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the cumin and cayenne (if using).
Add the red beets, carrots, potatoes, and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth and set aside.
In a separate pot, heat olive oil over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the ginger and turmeric until fragrant, about 30 seconds.
Add the golden beets and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth.
To serve, ladle one soup into bowls, then gently spoon the second soup on top to create layers. Garnish with fresh dill and a drizzle of olive oil.

Notes

Cook until tender – Make sure the vegetables are very soft before blending for the smoothest texture.
Use two pots – Keeps colors bright. If you only have one, cook the golden beets first, then rinse before making the red soup.
Blending – An immersion blender is easiest, but a regular blender works too (just cool slightly first).
Layering – Ladle one color first, then gently spoon the second soup on top for clean layers.

Nutrition