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Recipes

Vegan Beet + Lentil Soup

Yield: 6 meal-size servings

Allergens

Ingredients

  • 3 golden beets, scrubbed + cubed
  • 2# butternut squash, ½-inch cubes
  • ½ Tbsp olive oil
  • 1 Tbsp coconut oil
  • 12 oz onion, diced
  • 0.75 oz minced garlic
  • 1-inch fresh turmeric, grated
  • 1-inch fresh ginger, grated
  • 2 tsp dried thyme
  • 1 tsp curry powder
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp ground nutmeg
  • 5 cups vegetable broth
  • 9 oz cooked green lentils
  • 12 oz coconut milk
  • 2 oz lime juice
  • 2 tsp agave
  • Salt to taste

Instructions

Preheat oven to 425°F. Line a sheet pan with foil and coat with cooking spray.

  1. Toss the cubed beets + squash in olive oil and place on prepared sheet pan. Sprinkle with salt + pepper. Roast for approximately 20 minutes until veggies are tender but not mushy. Remove from oven and let cool.
  2. Meanwhile, in a large soup pot over medium heat, melt the coconut oil. Add onion, sauté 2-3 minutes until the onions start to turn golden brown.
  3. Add garlic through nutmeg, stirring well. Sauté for 5 minutes on medium-low heat until the spices become quite fragrant. Be careful not to burn spices here.
  4. Pour one cup of vegetable broth into the pan to lift the spices up off the bottom; stir well. Add remaining vegetable broth slowly.
  5. Add lentils through agave, stir well, and then simmer on low while preparing roasted veggies.
  6. Blend half of the roasted veggies in a Vitamix or food processor with a few tablespoons of water or vegetable broth to make a puree. Add as little liquid as you need to create a nice, thick puree, which will ultimately thicken your soup better.
  7. Add roasted veggie puree and remaining roasted veggies to soup, stir to combine.
  8. Taste test. Season more with salt if needed. I found that the other spices lend so much flavor that pepper wasn’t needed.
  9. Gobble up!

Note: The soup in this photo was topped off with Forager Cashew Yogurt + fresh parsley. It looks awesome but the soup tastes amazing without any extra add-ons so just do what calls to you!