We like this soup both warm and chilled for warmer weather. Rich beetroots and carrots puree in nourishing chicken broth and create a hearty soup suitable for any time of the year. Serve with coconut flour bread, hazelnut bread, and sliced beef or chicken to round out the meal.
Nourishing Beet Soup
Ingredients
- 4 medium beets peeled and chopped
- 4 carrots peeled and chopped
- 3 cups stock or more to thin the soup as desired
- ½ teaspoon sea salt or to taste
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper optional
- ¼ cup fresh dill finely chopped (optional)
- 2 cloves garlic add more to taste
- Cultured cream to serve (optional)
Instructions
Place the beets, carrots, and stock in a crock pot. Cook on high pressure for 25 minutes, or in the slow cooker low 8 hours or high 4 hours, until the beets are soft.
Add remaining ingredients and puree with an immersion blender, in a food processor or blender. Add more stock to thin as desired. Serve warm or cool and serve chilled.
To serve cold: Chill well and serve topped with yogurt or cultured cream as desired.
Recipe Notes
12 grams net carbs, this is carby for keto but may fit into some people's carb counts.
Rivki Locker (Ordinary Blogger)
July 12, 2011 at 10:37 pmLove the idea of making cold soups in the slow cooker. Great summer strategy.
Genevieve
July 12, 2011 at 10:47 pmWe’ve been living out of our crock pot this summer. Between the heat and having an 8 week old along with a busy body 3 year my crock has become my new best friend. I’ll be sure to give this a try!
BTW, your liver pate recipe in the 30 day GAPS meal plan is to die for. My 3 year old who is very picky requests it as dip for her carrots, cuc’s and snap peas.
Hailey via Facebook
July 12, 2011 at 11:04 pmJust as Im leaving AZ for Canada : (
Monica via Facebook
July 12, 2011 at 11:13 pmOh my! What a change for all of you.
Holly via Facebook
July 12, 2011 at 11:16 pmWelcome to Arizona! I’m way out in the west valley.
via Facebook
July 12, 2011 at 11:17 pmAnd we’re in love with the sunshine! Not sure if I’ll be happy with an endless summer forever, but for now we’re loving it! Hailey, bummer!
via Facebook
July 12, 2011 at 11:18 pmThanks Holly!
Monica via Facebook
July 12, 2011 at 11:40 pmWe went to new Hampshire in our early marriage. Loves the fall and beginning of winter. Then the endless winter got old and I got tired of being cold
Edith via Facebook
July 13, 2011 at 12:12 amHey I’m in Mesa!!! You should come to the Gilbert’s farmers market on Saturdays!! :D
via Facebook
July 13, 2011 at 12:36 amI will! Where is it? You can email me if you want cara at healthhomeandhappiness.com :)
Edith via Facebook
July 13, 2011 at 12:39 amhere is the link: http://www.gilbertfarmersmarket.com/Gilbert_Farmers_Market/Home.html I’ll get in contact with you soon :) yay!
Holly via Facebook
July 13, 2011 at 1:36 amThe way I look at it, we have summer, fall, and spring in AZ. We just skip winter, which is a-ok with me :-).
Mary
July 13, 2011 at 7:34 amThis sounds wonderful! I may have to try it. Getting bored with my broth/veggies while working towards GAPS intro.
Magda
July 13, 2011 at 1:26 pmI have the same thermos and love it!! I also have a smaller wide mouth thermos that I like. I originally bought them for my 7 YO but since he’s been on vacation I’ve been using them for my GAPS food to take to work LOL
I love my crockpot for stock and meats – it’s definitely a heat-saver in the summer (I’m in GA). I’m still eating hot/warm soups since it’s cold in my office. I’m having beets twice today: cooked and pureed with my beef and in borscht.
Melinda
July 13, 2011 at 2:14 pmHow do you get your crockpots to work outside in the summer? I’ve tried with all three of my cp. They work fine in the house, but outside they won’t cook.
Cara
July 13, 2011 at 10:55 pmHmm, I haven’t had any problems with ours! I wonder if your outlets outside are tripped or are a different kind?
Fred
August 4, 2011 at 11:33 amI find that when I use the crock pot outside I need to but a towel over it to keep the wind from cooling it.
Cari via Facebook
July 13, 2011 at 9:20 pmi am in phoenix…deer valley actually ( 101 and I 17). alot of farmers markets but I like the one back “home” in missoula better.
Sarah Smith
July 28, 2011 at 3:23 pmHi Cara,
I wanted to thank you for this recipe! I tried making it a couple weeks ago by throwing everything into the crockpot on HIGH and leaving the house for a few hours; turns out I didn’t put in enough liquid and should have had it on LOW. When I got home, there was a sizzling sound coming from the crockpot. There was no liquid left, some of the veggies were burnt, but most of them were amazingly caramelized (I had also added a pat of butter in the morning). So I tasted a beet and then proceeded to eat all of the veggies standing at the counter. They were so good!
I’m rather excited about the beet, garlic, and carrot combo, so I’m cooking up some more right now. Maybe someday I’ll even get around to following your recipe to make it into a cold pureed soup, but for now I’m loving it anyway. Thanks!
Oh, and welcome to the desert! I’m one state away from you, in New Mexico!
Kim
October 14, 2011 at 4:07 pmI’m going to try this with my pressure cooker. I have the new electric model with programal timer, etc. I love it!!! I make homemade stock in 20mins that would take me a day to make. I’ll let you know how it turns out.
Olga
August 3, 2012 at 1:32 amSo would this be legal soup for Intro stage 1?
martine
November 24, 2012 at 2:45 pmThanks this recipe is amazing !
driod tracker
February 17, 2013 at 7:49 amI quite like reading through a post that can make people think.
Also, thank you for allowing for me to comment!
Nancy wells
April 10, 2014 at 4:14 pmHello just found your cold beet soup in a slow cooker recipe.
Eager to try, saw you’re in west valley. I am in Verrado.
Just curious?
Nancy
August 31, 2014 at 2:43 pmSome add ons at the end that my mother used to put into cold beet borscht soup were diced cucumber and chopped green onion (or chives).