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Beet and Carrot Soup

Beet and Carrot Soup

This recipe combines beets and carrots to create a lovely crimson soup that is chock-full of nutrients that help prevent pancreatic cancer. Several studies have found betacyanin, a phytochemical responsible for beets’ crimson color, to be highly effective at preventing cancer while carrots contain falcarinol, a compound that has been shown to inhibit the development of cancer.



  • 3 medium beets, peeled and diced
  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1 pound carrots, diced
  • 1 tbsp fresh ginger, minced
  • 1 garlic clove, minced
  • 6 cups vegetable stock



  • Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently.
  • Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.
  • In a food processor, purée soup in batches. Taste soup and adjust seasonings.
  • Serve hot or cold, garnished with cilantro leaves.