In Mother Nature’s typical teasing, taunting fashion, March neither went out like a lion or a lamb, and now April has waffled between a wintry reprieve and an all-out tropical climate. Not exactly the stuff that smooth transitions are made of, but instead of moaning and complaining about the obvious, I’ve found it much more helpful to work on recipes that can be just as adaptable to the unpredictable whims of the early spring season.
Yes, I’ve come here offering you a blended soup. Plain, humble, unexciting fare, but there’s so much more than meets the eye with this luminous orange puree. Thickened not with cream or tofu or even any sort of added fat, this deceptively silky soup doesn’t taste the least bit lean, but as a result is also the perfect sick-day dish for unsettled tummies. Almost shockingly sweet, the natural sugars of carrots and beets are at work here, sure to convince anyone that vegetables can be the stuff of desserts. But this soup is firmly planted on the savory side of the street, don’t you fret, and is just as happily served piping hot, with perhaps the added richness of vegan sour cream, as it is chilled, topped only with a sprinkle of fresh herbs at the most. No matter what sort of weather spring is sending your way, a big batch of this soup will keep you happily sustained. Now that’s my idea of comfort food!
Golden Carrot Soup
Almost shockingly sweet, the natural sugars of carrots and beets are at work here, sure to convince anyone that vegetables can be the stuff of desserts. But this soup is firmly planted on the savory side of the street, don’t you fret, and is just as happily served piping hot, with perhaps the added richness of vegan sour cream, as it is chilled, topped only with a sprinkle of fresh herbs at the most.
- 2 Medium Onions, Chopped
- 5 Cups Water
- 3 Medium Gold Beets, Chopped
- 4 -5 Carrots, Chopped
- 1/4 Cup Sweet White Miso Paste
- 2 Tablespoons Lemon Juice
- Salt to Taste
- In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer.
- Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth.
- Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you’d prefer it cold.
Amount Per Serving: Calories: 41Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 384mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g
48 thoughts on “Simple Spring Fare”
Carrot soup with beets in it sounds interesting. I usually make it with ginger but have never tried it with beets. Thanks for the idea!
It looks beautiful!
That looks amazing. I’ve never tried cold soup.. maybe I’ll try this one :)
I need this now! sweet white miso paste looks interesting in this recipe!
So pretty! Just love carrots :) unfortunately I´ve never seen golden beets. I think I have to look it up in Wikipedia and find out if it´s possible to purchase them here in Germany. Nevertheless the thought of silky bunny soup sounds more than appealing!
Oh waouw, nice soup and very beautiful colors ♥
there was a desire to plunge the spoon into the soup so creamy
(sorry for my very bad english :()
sounds delicious. Thanks
Simply lovely! I do love the idea of using golden beets in a blended soup.
I love eating soup whatever the season … But I must confess having a soft spot for yours if it comforts as you say so. It is true that this could also be a dessert. Can you imagine it transformed into a lovely sorbet? It would be a delight !
YUM! I love carrots and beets… and this shade of orange! Thanks for this simple and fresh recipe.
Miso sounds like the perfect addition to this kind of soup. It looks delicious!
Aw, thank you! I looked it up and actually have never seen them :( I think I´m going to try it with a sip of beet juice, b/c that´s what I usually have on hand. Have a beautiful day, xoxo Mel
This looks wonderful. I am always looking for ways to use miso, and I adore carrot soup so this is perfect! I’m not usuall a cold soup fan, but maybe I’ll give this one a try chilled.
This looks beautiful!
I love soups like these – thanks for sharing! I have an immersion blender (AKA the boat motor) that’s easier to wash than a regular blender, so I’m always on the lookout for blended soups. I’ll try this one soon!
This is such a nice picture! I love carrot soup!
This soup sounds amazing. I eat carrots every day and don’t usually “dress them up” but now I want to!
that looks AMAZING! and the photo is mouthwatering!
How delicious, I love the idea that it is totally adaptable and can be served hot or cold. I do find spring that wanders from cold to balmy several times a day difficuolt to cope with, I am always wearing the wrong clothes, sheadding layers and usually leaving them somewhere.
I love the soup and that bowl. Such a fun pattern!
Your soup looks absolutely gorgeous!
What a beautiful color! It looks delicious!
We are having much colder days, and I find myself wanting soup more.
Such a lovely soup. I love miso with anything so this fits me perfectly!
Ah miso. It just makes everything taste good!
This soup sounds splendid. what a great way to bridge the seasons.
Mmm, I think I’d like it cold!
That does look like the perfect transitional soup. And it could probably work with normal beets too, right? It would change the colour, of course, but golden beets are very hard to find in Canberra…
Sounds good to me!
What a gorgeous soup!
beautiful, colorful and delicious!
I want to try!
What a gorgeous soup! And you can give me soup recipes any day or month of the year, regardless of the weather. I just love a good soup and this sounds like one for sure.
You’re right, a dollop of my sour cream would be just perfect on this soup! I’m really enjoying beets these days and think this would be such a good change of pace for me.
What a gorgeous looking soup! And a gorgeous looking dish! And, ooh, I really want beets now!
It sounds delicious, and I’m always so excited when you share savory fare! That bowl is super-cute, too.
I love the sound of the flavors and the look of this dish. Amazing as always Hannah.
Great color! Carrots and beets is a new combo for me. Nice touch adding the miso at the end. :-)
i was just going to say… love the miso addition… there’s nothing better than carrot soup: so simple yet so delicious!!!
What a simple and delicious meal! I love the bright glorious color, sunshine in a bowl!
I absolutely love this! I just bought a new commercial blender for my kitchen and it makes soups so beautifully. Keep up the wonderful recipes.
Ooo that soup look so perfectly creamy! It sounds like such a wonderful soup with the beets, carrots, onion and miso.
This sounds perfect for the weather we’ve been having, Hannah! And I love the combo of beets and carrots–to me, that really could be dessert!
What a lovely idea to make a dish adaptable to the schizophrenic weather we’ve been having lately. Gorgeous color, too!
That looks delicious! I like to make a similar soup with butternut squash and carrot puree, but I flavor it with thyme and the tiniest dashes of vanilla and nutmeg. Nommers.
Hannah, I’m making the third batch for my dear friend Mary, who is in chemo for ovarian cancer. She LOVES this soup. And it is the perfect anti-cancer treat. You’re a doll for sharing these fabulous recipes with us!
I can’t tell you how happy that makes me! Thank you, that’s the highest compliment I could ever hope for. :)
Always thought of carrots as a cold food for some reason. Love this carrot soup so much