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Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins


This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

 1 cup Rainbow Quinoa (cook to package directions)
 1 bunch Carrots (about 8 Carrots)
 1 bunch Golden Beets (5 Beets)
 1 bunch Red Beets (you will only use a few of these for topping)
 1/4 cup Unrefined Coconut Oil, melted
 Garlic Salt
 Black Pepper
 2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.


Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

Nutrition Facts

Serving Size 4 Servings