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Beet & Carrot Soup

Gaby Dimova
This beet and carrot soup is packed full of so many nutritious ingredients and I've been making it on repeat since this winter, so I hope you guys love it as much as I do
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Ingredients
  

  • generous drizzle of olive oil
  • 1 small onion
  • 4 cloves minced garlic
  • 16 oz beets
  • 16 oz sweet potato
  • 16 oz carrot
  • 1 can of white beans 15 oz
  • 1 can of coconut milk
  • 6 cups vegetable broth
  • juice of 2 lemons
  • 2 tablespoon grated ginger I added way more because I like ginger hehe
  • 1 tablespoon grated turmeric or you can use ground turmeric
  • 2 teaspoon salt or to taste
  • 1 teaspoon pepper

✨Optional Toppings

  • vegan heavy cream
  • olive oil
  • pine nuts
  • basil
  • toasted crunchy bread

Instructions
 

  • Start by washing, peeling, and chopping the beets, carrots, and potatoes. Chop the onion and mince the garlic and drain and rinse the can of beans.
  • In a large pot over medium heat, add a generous amount of olive oil, then add the onion and garlic. Cook until the garlic is translucent. Then add the beets, carrot, potato, beans, salt and pepper, broth, and coconut milk. Stir, cover, and cook until the veggies are fork-tender.
  • Add the ginger, turmeric, and lemon juice. Use a food processor or immersion blender to blend the soup.
  • Serve in bowls, add vegan cream, olive oil, pine nuts, and fresh basil to the top, and enjoy with crispy bread.
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