Beet Soup Beet Soup

Author: Canadian Living

An immersion blender would be ideal to have for this soup because you can puree the soup right in the pot without having to transfer it to a blender or food processor.

  • Portion size 250 servings


  • 2 teaspoons vegetable oil
  • 2 onions chopped
  • 2 cloves of garlic minced
  • 1 potato
  • 4 cups chopped beets
  • 4 cups chicken stock
  • 4 cups beef stock
  • 4 cups vegetable stock
  • 2 teaspoons curry paste
  • 2 teaspoons ground ginger
  • 2 teaspoons cumin


In saucepan, heat oil over medium heat. Add onions, garlic, potato and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened.

Add beets and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.

Puree soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

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Beet Soup