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Creamy Beet Soup

Recipes | February 25, 2016 | By

Creamy Beet Soup

Servings 4



  • 1 kg of beets (peeled)
  • cups carrots
  • 1 cup celery (stringed)
  • 1 medium red onion
  • 1 to 2 garlic cloves
  • ½ teaspoon fresh ginger
  • 6 cups vegetable stock (or enough to cover)

Vegan crème fraîche

  • One 250g container of vegan cream cheese
  • Soy milk (to desired consistency (about ¼ cup))
  • 1 teaspoon lemon juice
  • Fresh dill weed (chopped)


  • Coarsely chop all the soup ingredients (beets, carrots, celery, onion, garlic, and ginger).
  • Bring the vegetable stock to a boil, add all of the soup ingredients, and continue cooking at a simmer until all of the vegetables are very tender. Depending on the size of the beets, this could take from 35 to 75 minutes.
  • When the vegetables are tender, spoon portions of the soup into a blender, and blend until smooth. (You can also use an immersion blender to blend the soup in the pot.)
  • For the crème fraîche, blend the cream cheese, soy milk, and lemon juice together in a bowl until the mixture is smooth and has the consistency of sour cream.
  • Spoon the blended soup into bowls, and garnish each serving with a spoonful of the crème fraîche and a sprinkle of dill weed. Serve this soup hot, or refrigerate it and serve it cold.
  • Catherine Cunningham submitted this recipe to the All Animals Meatless Monday Recipe Contest, 2013.
  • Picture by Meredith Lee/The HSUS