Beet and Yam Soup

This delicious and nutritious beet and yam soup serves 4-6 people.


  • 2 Tbsp oil or fat (ry ghee, sunflower oil or if cooking over a lower heat, olive oil)

  • 1 medium onion, diced

  • 4 medium beets, roasted (see below)

  • 1 medium yam, peeled, medium dice (or try parsnip)

  • ½ tsp caraway seeds (optional)

  • 1 tsp dried thyme (optional)

  • 1 ½ - 2 L vegetable stock or water

  • salt & pepper to taste

Optional garnishes: Yogurt, kefir cheese, crème fraiche, lebneh or sauerkraut for probiotic kick!


  1. Roast the beets: Roast washed whole beets in 1 inch of water and about 1 Tbsp apple cider vinegar, balsamic vinegar, or 1/2 a lemon in a covered casserole dish. Bake at 350F until beets are fork tender ( about 90 mins, but depends on the beet!). Cool slightly and peel by rubbing the skins off with your fingers or a towel (not your favourite white towel!).

  2. Roughly dice the beets.

  3. In a soup pot, sweat the onions in the oil until translucent.

  4. Add the yam or other root veggies and the beets and caraway or other spices and dried herbs if using.

  5. Cover with stock or water, bring to a boil & simmer until the hard veggies are soft but not falling apart.

  6. Season with sea salt and pepper.

  7. Purée soup if desired and garnish with optional garnishes above before serving.

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andreapotter, posted on April 22, 2013

@HikingJeri cashew cream is a great alternative to dairy. To make it just soak a handful of raw (un- roasted, un-salted )cashews in water for at least 2 hours or overnight, until softened. Drain them and put them in a blender with the juice of half a lemon and a couple pinches of sea salt. Add enough fresh water to thin it to a consistency where it blends until smooth. Swirl some into your soups, steps or even spread on wraps instead of mayo.

HikingJeri, posted on April 21, 2013

Andrea, you mentioned " cashew cream " as a possible topping . would love to know how you make that !!

xinawood, posted on April 11, 2013

Delicious. Even my 7 year old son enjoyed it. I pan fried the beet greens as a side dish with garlic and olive oil.

andreapotter, posted on April 3, 2013

@KatiaYoga smiles: ) Your welcome!

KatiaYoga, posted on April 3, 2013

Delicious! Yams and beets are my favourite and I actually just made a very similar yam soup last night, with carrot. Thank you for these recipes, Andrea!

andreapotter, posted on January 17, 2013

@Marvalous Golden beets are such a treat! I love it when it the taste and the look surprise me. I see yellow, so I'm thinking carrot or squash soup- and get beets instead! Yellow beets have less blood building properties than red ones, but choosing a variety of colours in the diet is great

andreapotter, posted on January 17, 2013

@jamihall nice one!

jamihall, posted on January 17, 2013

Absolutely loved this soup! Will make it again and again. Husband though it was strange then he ate and now is asking me to make it again.

andreapotter, posted on January 8, 2013

@Marvalous: I'm glad you liked it, golden beets are a perfectly good choice!

Marvalous, posted on January 7, 2013

This is an amazing soup!. My Whole Foods only had golden beets so I used those. (Not sure if golden have the same nutritional value). Mine was also a chunky purée. D-lish!

ON, Canada

cyu, posted on January 5, 2013

Thank you for this recipe! I love making soup & I like this one a lot - so simple. Chunky puree is how mine turned out - texture of the roasted beets is awesome.

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