Beetroot and Carrot Soup

3 votes

Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.

50 Minutes

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  • 1 onion, finely sliced
  • 50g butter
  • 2 cups vegetable stock
  • 2 cups raw carrot and beetroot salad (raw energy slaw)
  • 3 cups water
  •  1/2 teaspoon minced garlic
  • 1 teaspoon paprika
  • 1/4 cup cream (optional)
  • 2 slices bread
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried herbs
  • salt, to taste


  1. Sautee onion in butter in a frying pan over medium heat for approx 5 minutes, or until soft and translucent. Transfer to a medium-sized saucepan.
  2. Add vegetable stock, raw grated carrot and beetroot, water, garlic and paprika. Heat for 30-40 minutes, stirring occasionally.
  3. Meanwhile, cut bread (crusts on) into small cubes. Heat frying pan with oil, add bread cubes, garlic and herbs. Stir regularly to avoid burning until croutons are golden brown.
  4. To serve, add cream to the soup and sprinkle the croutons on top.
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