Nothing says Thanksgiving like a steaming bowl of this vibrant roasted beet and root vegetable soup warming your hands. I first made this for my family a few years ago when I wanted something lighter but just as comforting as our usual holiday dishes. The deep red color from the beets makes it look festive, while the blend of sweet potatoes, carrots and parsnips gives it such a rich, earthy flavor. What I love most is how simple it is – just roast the veggies, blend them up, and you’ve got a nutritious soup packed with vitamins. It’s become our new tradition to serve this alongside the turkey, though honestly, sometimes I crave it all winter long!
Why You’ll Love This Thanksgiving Healthy Roasted Beet Root Vegetable Soup
This soup is a total game-changer for your holiday table – and here’s why:
- So easy: Just chop, roast, and blend. Even my cousin who burns toast can make this!
- Packed with goodness: Beets, carrots, and sweet potatoes means you’re getting all the vitamins while feeling cozy.
- That roasted flavor: The oven brings out the natural sweetness in every veggie – way better than just boiling them.
- Makes the table pop: That gorgeous ruby color looks fancy but takes zero extra effort.
- Leftover magic: Tastes even better the next day (if it lasts that long).
Trust me, one bowl of this and you’ll be adding it to your holiday menu every year.
Ingredients for Thanksgiving Healthy Roasted Beet Root Vegetable Soup
Here’s everything you’ll need to make this stunning soup – I swear, half the fun is seeing all those colorful root veggies lined up on your cutting board!
- 3 medium beets, peeled and cut into 1-inch cubes (wear gloves unless you want pink fingers!)
- 2 carrots, peeled and sliced into ½-inch coins
- 1 parsnip, peeled and chopped into chunks (about the same size as your beet pieces)
- 1 sweet potato, peeled and cubed (I like leaving some chunks a bit bigger for texture)
- 1 yellow onion, roughly chopped – don’t stress about perfect pieces here
- 2 garlic cloves, minced (or 1 tsp garlic powder if you’re in a pinch)
- 4 cups vegetable broth – homemade if you’ve got it, but boxed works great too
- 1 tbsp olive oil – the good stuff you’d use for roasting, not the cheap cooking oil
- 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
- Salt & pepper to taste – I start with ½ tsp salt and go from there
Ingredient Substitutions & Notes
No beets? Try butternut squash instead – the color won’t be as dramatic but the flavor’s amazing. For creaminess, stir in ½ cup coconut milk after blending. If you’re out of parsnips, just double up on carrots. And if you’re serving vegans, just double-check your broth is plant-based!
How to Make Thanksgiving Healthy Roasted Beet Root Vegetable Soup
Alright, let’s turn those gorgeous root veggies into the silkiest, most flavorful soup you’ve ever tasted! I promise it’s easier than wrestling with turkey legs.
- Fire up that oven! Preheat to 400°F (200°C) – no cheating here, we want those veggies to roast, not steam.
- Toss with love: In your biggest bowl, mix all chopped veggies with olive oil, thyme, salt, and pepper. Get your hands in there – you want every piece shiny and happy.
- Roast to perfection: Spread evenly on a baking sheet (use parchment if you hate scrubbing pans). You’ll know they’re ready when edges caramelize and beets stain everything ruby red – about 30 minutes.
- Simmer magic: Dump those roasted beauties into a pot with broth. Bring to a boil, then reduce heat. Let them mingle for 15 minutes – you’ll smell the flavors deepening!
- Blend it smooth: Use an immersion blender (or carefully transfer to a stand blender) until velvety. Taste! Need more salt? More thyme? This is your moment.
Tips for Perfect Soup
Size matters: Cut veggies roughly the same size so they roast evenly – nobody wants burnt onions with raw beets! Watch the roast: If edges darken too fast, stir halfway. Texture tweaks: Too thick? Add broth. Too thin? Simmer longer. And season in stages – roasted veggies absorb salt differently than raw!
Serving Suggestions for Thanksgiving Healthy Roasted Beet Root Vegetable Soup
Oh, how I love serving this ruby-red beauty! For holiday flair, drizzle with yogurt swirls and sprinkle fresh dill on top – looks fancy but takes seconds. Crusty sourdough on the side is a must for dipping, and a simple green salad balances the earthiness perfectly. Pro tip: Serve in white bowls to really show off that gorgeous color!
Storing and Reheating Thanksgiving Healthy Roasted Beet Root Vegetable Soup
This soup actually gets better after sitting overnight – the flavors meld together beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 2 months (just leave a little space at the top of the container – it expands!). When reheating, gentle is key: warm it slowly on the stove over low heat, stirring occasionally. If you’re in a rush, microwave in 30-second bursts, stirring between each one. Pro tip: Add a splash of broth if it thickens up too much in the fridge!
Nutritional Information for Thanksgiving Healthy Roasted Beet Root Vegetable Soup
Now here’s the best part – this soup tastes indulgent but is actually packed with goodness! (Nutrition info is approximate since veggie sizes vary.) Per serving you’re looking at:
- 180 calories – perfect for seconds!
- 5g fat (the good kind from olive oil)
- 6g fiber – hello, happy digestion
- 4g protein – not bad for a veggie soup!
And zero guilt – just pure, roasted veggie magic in every spoonful.
FAQs About Thanksgiving Healthy Roasted Beet Root Vegetable Soup
I get questions about this soup all the time – here are the ones that come up most often!
Can I freeze this roasted beet soup? Absolutely! It freezes like a dream. Just cool completely, then pour into freezer-safe containers (leave an inch of space at the top). Thaw overnight in the fridge when you’re ready to enjoy it again.
How can I make this soup vegan? It’s already vegetarian, but to make it vegan, just double-check your vegetable broth is plant-based (some brands sneak in sneaky ingredients like honey). For extra creaminess, coconut milk works beautifully instead of dairy.
My soup turned out too thick – help! No worries! Just whisk in more broth or even hot water a splash at a time until it’s your perfect consistency. The beauty of this recipe is how adjustable it is.
Can I use different root vegetables? Of course! That’s half the fun. Try swapping in turnips, rutabaga, or even celery root – just keep the total veggie amount about the same. The beets give the signature color, but the other veggies are flexible.
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“Amazing 3-Step Thanksgiving Healthy Roasted Beet Root Vegetable Soup”
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm, nutritious soup made with roasted beets and root vegetables, perfect for Thanksgiving or any cold day.
Ingredients
- 3 medium beets, peeled and cubed
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets, carrots, parsnip, sweet potato, onion, and garlic with olive oil, thyme, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 30 minutes.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
- Reduce heat, simmer for 15 minutes.
- Blend soup until smooth, adjust seasoning, and serve.
Notes
- For a creamier texture, add coconut milk.
- Garnish with fresh herbs or a dollop of yogurt.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American