This curried beet soup is as delicious as it is beautiful! The apple, beets, curry, and ginger create a flavor combination that you absolutely have to try.
Let me start off by saying that while I’ll eat beets, I’m really not the biggest fan. But I could eat this curried beet soup all day!
The flavor of the apple paired with the beets and the kick from the curry powder and ginger is simply incredible. It’s the kind of flavor that’s hard to describe… you just have to try it for yourself!
Plus the reddish-purple color is gorgeous. Don’t you love when a dish is as pretty as it is delicious?
If you’re in the mood for a soup that will take your taste buds to the next level, you have to give this recipe a try.
How to make curried beet soup
This soup is quite simple to make. It just involves cooking the beets and then simmering the ingredients to bring out all the flavors.
Step 1: Bring water to a boil in the bottom of a steamer.
Step 2: Place the peeled beets on the steaming rack, cover, and simmer until the beets can be easily pierced with a sharp knife. This will be about 30 minutes for small beets and up to an hour for large ones.
Step 3: Drain, allow the beets to cool slightly, then dice.
Step 4: In a large saucepan, combine the olive oil, onion, curry powder, and salt to taste. Toss until the onion is well-coated.
Step 5: Cook, covered, over low heat until the onion is soft but not browned, about 5 minutes.
Step 6: Add the beets, cubed apple, and chicken stock.
Step 7: Simmer, covered, for 30 minutes or until the apple is soft.
Step 8: Remove from heat and stir in the ground ginger.
Step 9: Transfer the mixture to a food processor and blend until very smooth.
Once the soup reaches your desired consistency, simply ladle into bowls and serve!
Lowering the sodium
The nutritional information below was calculated using store-bought chicken stock. One way to lower the sodium would be to use low-sodium stock from the store.
You can also make your own stock, which allows you to control the amount of salt. Check out my easy guide for making your own chicken stock or bone broth right in the Instant Pot.
Storage
This soup will easily keep and be just as delicious reheated. In fact, you may even notice the flavors deepening!
Simple store your soup covered in the refrigerator and enjoy within a week or so.
Other healthy soup recipes
Is there ever a bad time for soup? No matter what season, I love a big, hearty bowl that’s full of tasty ingredients and big on flavor. Here are a few of my favorite soup recipes I think you’ll enjoy:
- Butternut Squash Posole
- Orange Bell Pepper Soup with Roasted Broccoli
- Creamy Cauliflower Soup with Brussels Sprouts
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Curried Beet Soup
Ingredients
- 8 small beets (about 1 lb – peeled)
- 1 tablespoon olive oil (extra virgin)
- 1 medium onion (peeled, halved, and thinly sliced)
- Kosher salt
- 2 teaspoons curry powder
- 1 apple (cored and cubed)
- 2 cups chicken stock
- ½ teaspoon ground ginger
Instructions
- Bring water to a boil in the bottom of a steamer.
- Place the peeled beets on the steaming rack, cover, and simmer until the beets can be easily pierced with a sharp knife. This will be about 30 minutes for small beets and up to an hour for large ones.
- Drain, allow the beets to cool slightly, then dice.
- In a large saucepan, combine the olive oil, onion, curry powder, and salt to taste. Toss until the onion is well-coated.
- Cook, covered, over low heat until the onion is soft but not browned, about 5 minutes.
- Add the beets, cubed apple, and chicken stock.
- Simmer, covered, for 30 minutes or until the apple is soft.
- Remove from heat and stir in the ground ginger.
- Transfer the mixture to a food processor and blend until very smooth.
Looks so good! You have me crazy to use beets now! I am on my way out to get some…..:))