Tidbits from my kitchen, the gym and life

Roasted Beet, Carrot & Ginger Soup

This recipe is perfect for the month of love but also for immune support and detoxification.

This soup is a mixture I have made frequently as a juice (minus the broth, coconut milk and all the seasonings) so I decided to elevate it and turn it into a warm and nutritious soup.

Let’s take a second and chat about the star of the recipe – beets! You either love them or hate them. I had a little PTSD from when I was in daycare as a child. One of the foods they would feed us was canned beets and they would make us sit there until we finished what was on our plates (I’m getting chills just thinking about it). Ever since then beets were a major no no. Then I became a nutritionist and the rest is history.

Beets are a pigment rich food and the general rule of thumb is the darker the pigment the better the food. The vibrant red color makes beets the ultimate heart healthy vegetable that is loaded with nitrates which open the blood vessels to lower blood pressure and heart rate.

Beets are also loaded in fiber which is great for digestion (yes you will see red in your urine and bowel movements), anti-inflammatory and immune boosting as a source of vitamin C.

My fave way to have beets is to roast them with a little oil and salt and pepper and have them in salads or a side to some protein. I also love to juice them and drink it straight.

The beets paired with the carrots (another deeply pigmented food) and ginger (immune boosting and supporting as well as anti-inflammatory) make this the perfect ‘I don’t want to get sick’ soup for this winter season.

The recipe is simple, and all ingredients are easy to find in the grocery store. An all-around no brainer to add to your recipe catalogue.


  • 3-4 beets, peeled and cubed (small)*
  • 3 carrots, grated and sliced
  • 1 small onion, sliced
  • 4-5 cloves of garlic
  • 3 cups of vegetable broth
  • 2 tbsps minced ginger
  • 3-4 tbsps coconut milk
  • Avocado oil
  • Salt and Pepper


  • Preheat the oven to 400 degrees
  • Place the beets, carrots, onion and garlic on a parchment lined cookie tray and coat lightly with oil, salt and pepper. Roast for 25-30 minutes.
  • Once veggies are roasted remove from the oven and allow them to cool slightly
  •  Combine the vegetable broth, roasted veggies and minced ginger in batches (depending on size) in a high-powered blender. Start the on low and allow mixture to become a thick texture. Transfer to a pot
  • Once this process has been complete, turn the stove to low and stir in coconut milk
  • Add additional salt and pepper to taste and as needed
  • Enjoy!

*The smaller the cubes, the quicker the beets will roast