This is a guest recipe by Arsy Vartanian, one of my former patients and author of The Paleo Foodie Cookbook, which will be published on March 25th, 2014. This recipe is one of the many delicious, Paleo-friendly recipes featured in the book. You can pre-order your copy today!
As a bonus, if you pre-order the book, you get a free copy of the eBook, The Paleo Foodie Dinner Party. All you have to do is forward your pre-order receipt to [email protected], and the eBook is yours!
The sweet and smoky caramelized onions paired with the earthy beets give this soup a rich and satisfying flavor that simultaneously evokes sophistication and comfort.
Prep time: 15 minutes
Cook time: 45 minutes
- 2 lbs fresh beets, peeled and chopped
- 5 cups Chicken Broth
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 carrot, peeled and diced
Place the beets in a large stockpot. Add 4 cups chicken broth, salt and pepper. Cover and cook for 45 minutes or until beets are tender. Meanwhile, heat the butter in a large skillet over medium heat. Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma. Once onion and carrots are soft, add them to the beets and broth. Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth. Place the soup back into a pot and adjust salt and pepper to taste. Bring back to a simmer and serve.
Arsy Vartanian is the founder and chef of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbooks, The Paleo Foodie Cookbook and The Paleo Slow Cooker.
In an effort to achieve optimal health and wellness, she discovered the Paleo diet and Crossfit in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade.
Arsy deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.
Made this tonight and it was delicious! Thank you for a tasty nutritious way to help my family eat our veggies 🙂
it’s on the stove now! Yea, it’s summer and hot but inside with AC on, and I just didn’t know what to do with all these amazing beets I got from the farmers market. Was going to roast them for a salad but didn’t want the oven on. I am using veggie billion and veagan beef billion bc I don’t have any chicken stock right now. It’s on simmer as I write this, getting those beets nice and soft. I added some celery (have some left over from lunch) and 2 garlic cloves. Can’t wait to taste it! So far the broth tastes amazing! I’ll keep ya updated! ❤️
I will try this but will roast the beets and carrot rather than cooking in stock. We love the flavor of roasted veggies. Thanks for the recipe.
This is similar to The Blissful Chef’s Love Your Heart Beet soup, very delicious. Add in a teaspoon or two or Apple cider vinegar for an extra kick of taste. Easy and quick recipe. Also freezes well.
Beautiful recipe! I received a pre-release copy of Arsy’s amazing cookbook the other day and can’t wait to start cooking. Her recipes are always full of flavour and delicious!
Thank you so much, Naz!
This is cool recipe,I like Arsy Vartanian,she is cooking genius,I think i will buy her cookbook.
Awww! Thank you! 🙂
Made this for lunch today and it was delicious! The initial taste was reminiscent of cream of wheat (weird, I know). This is the first beet recipe I’ve tried that my family has enjoyed. Thanks for sharing!
It made my day to read that! I am so glad that you enjoyed the recipe!