Yellow beet soup

 Cooking 40 minutes
 Preparation 15 minutes
 6 servings


30 ml (2 tbsp.) olive oil
3 packages (3 x 284 g) of Champêtre diced golden beets
4 cups (1 L) of carrots, peeled and cut into large ½-inch cubes (about 8-10 carrots)
1 large yellow onion, chopped
15 ml (1 tbsp.) of fresh ginger, chopped
15 ml (1 tbsp.) of fresh sage, chopped
6 garlic cloves, minced
Half a lemon, zest and juice
5 ml (1 tsp) of salt
1 ml (¼ tsp) of pepper
1 L (4 cups) of vegetable broth


  1. In a large pot, heat the oil over medium heat.
  2. Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.
  3. Cook over medium-low heat for about 10 minutes or until the garlic, onion and ginger are tender.
  4. Add broth and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the carrots are tender.
  5. Using a stick blender (or food processor), purée the mixture until smooth.
  6. Add lemon juice and season with salt and pepper, to taste, and mix well.
  7. Serve hot.

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