Golden Orange Beet Soup

This super simple creamy roasted beet soup is comforting, nutritious and gluten free. It makes a stunning and satisfying first course for entertaining, or make-ahead healthy lunch. 

Served either hot or chilled, this soup is a lighthearted response to its heavier cousin, borscht. Give it a whirl, especially if you are looking for more interesting things to do with beets. If you don’t have a zester, you can use the fine side of a cheese grater for the orange zest. Start with 1⁄2 teaspoon of zest and increase to 1 teaspoon if desired. Too much zest will make for a bitter soup. A food processor makes quick work of the shredded beets and carrots. Consider serving with a dollop of yogurt or sour cream.

Ingredients

5 cups water or vegetable stock

4 cups shredded beet (about 3 medium-size beets)

2 cups shredded carrot (about 2 medium-size carrots)

1 cup thinly sliced celery

1 teaspoon sea salt, or to taste

2 teaspoons dried dill, or 2 tablespoons fresh

1⁄2–1 teaspoon orange zest

11⁄2 cups freshly squeezed orange juice (1–2 oranges)

2 teaspoons pure maple syrup (optional)

Pomegranate

Directions

Step 1

Start boiling the water and beets over medium heat in a large covered pot while you work on the other vegetables. Add the carrots and celery, covering the pot in between. Add the salt, dill, and orange zest, cover the pot, and simmer for about 5 minutes, or until the vegetables are tender.

Step 2

Remove from the heat, add the orange juice and maple syrup, if using, and carefully blend, in a few batches. The hot liquid will expand in the blender so only fill it a little over halfway, make sure the lid is on tight, and start blending on a low speed if your blender has that option. I like to put a dishcloth over the top for extra protection.

Step 3

Return the blended soup to the pot and reheat if necessary. Serve topped with a drizzle of dairy free creamer, yogurt or olive oil, chopped fresh herbs of choice, pomegranate seeds, and a sprinkle of salt and pepper. You could also serve the soup with rice or quinoa and top with a protein of your choice, such as crispy tofu or crispy chickpeas.

Variations

For a more adventurous flavor, play around with spices. Try adding a pinch of allspice or clove. Or go more savory by adding 1⁄2 teaspoon of dried thyme, oregano, or marjoram.

Adding a few shavings of lime zest also brightens up the brew.

A sublime topping for this soup is shaved fennel bulb.

Tips

You only want to zest the very outside the orange peel. Don’t press down so hard that you get the white pith underneath; this is the very bitter layer. And don’t keep zesting away when all the orange is gone, just to try to get enough zest.

You may allow it to cool before storing in an airtight container in the refrigerator for up to 3 or 4 days.