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Close-up of roasted beet and ginger soup in a shallow ceramic bowl with yogurt swirl, dill, and pumpkin seeds on dark slate

Roasted Beet and Ginger Soup

A smooth, vibrant soup built on oven-roasted beets and fresh ginger, blended with vegetable broth and finished with a yogurt swirl.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

For roasting
  • 600 g medium fresh beets, scrubbed about 4 medium beets
  • 1 tbsp olive oil
  • 1/2 tsp salt
For the soup
  • 1 tbsp olive oil
  • 1 medium red onion, roughly chopped about 150 g
  • 3 garlic cloves, sliced
  • 40 g fresh ginger, peeled and grated about a 2-inch piece, divided
  • 900 ml low-sodium vegetable broth plus more to thin if needed
  • 3/4 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
To serve
  • 4 tbsp plain whole-milk yogurt one spoonful per bowl
  • 2 tbsp toasted pumpkin seeds
  • small handful fresh dill or chives optional

Method
 

Roast the beets
  1. Heat the oven to 200 C / 390 F.
  2. Drizzle each beet with a little olive oil, season with salt, and wrap each one individually in foil.
  3. Place on a rimmed sheet pan and roast for 50 to 60 minutes, until a knife slides in with no resistance.
  4. Remove from the oven and let cool for 10 minutes, then peel by rubbing the skins off with a paper towel. Chop into rough chunks.
Build the soup base
  1. Heat 1 tbsp olive oil in a large saucepan over medium heat.
  2. Add the red onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
  3. Add the garlic and half of the grated ginger. Cook for 1 minute until fragrant.
  4. Add the roasted beet chunks and pour in the vegetable broth. Season with salt and black pepper.
  5. Bring to a simmer and cook for 10 minutes to let the flavors come together.
Blend and finish
  1. Remove the pan from the heat. Add the remaining raw ginger and the lemon juice.
  2. Blend until completely smooth using an immersion blender directly in the pan, or transfer in batches to a high-powered blender. Leave the lid vent open when blending hot liquid.
  3. Return to the pan if needed and reheat gently over low heat. Taste and adjust salt, pepper, or lemon juice.
  4. Ladle into bowls and top each with a swirl of yogurt, a pinch of toasted pumpkin seeds, and fresh dill or chives if using. Serve hot.

Notes

Add the second half of the ginger raw into the blender rather than cooking it all to keep a fresh, bright heat in the finished soup. If the soup tastes flat after blending, lemon juice fixes it faster than more salt.