Beet Apple Carrot Soup

Beet Carrot Apple SoupThis began as an exercise in simplicity and ended as an outrageously tasty and light borscht with a twist.

Beets, carrots, onions and an apple.

Beets Carrot Apples

Peeled, rough chopped, and coated with 2 T. olive oil, 1 tsp. salt and1 tsp. pepper.

peeled beets carrots apples onions cropped

Roasted at 375 for one hour.

cooked beets carrots onions apples cropped

Blended with 4 cups of vegetable stock and the juice of one lemon.

beet soup with yogurt no napkin

Topped with plain Greek yogurt (optional).


  • 3-4 beets
  • 7-8 carrots
  • 1 large or 2 small apples
  • 2 yellow onions
  • 2 T. olive oil
  • Juice of 1 lemon
  • 1 tsp. Kosher salt
  • 1 tsp. Pepper
  • 1 quart vegetable stock
  • 6 T. Greek yogurt


Preheat oven to 375. Wash, peel and rough chop beets, carrots, apples and onion. Spread on large, rimmed baking sheet or roasting pan and top with olive oil, salt and pepper. Toss. Cover lightly with aluminum foil and roast for 1 hour.

Add cooked vegetables to 4 cups of vegetable stock along with the juice of 1 lemon.  Blend thoroughly.  Top with Greek yogurt before serving.

We tried this heated, cold and at room temperature. All were great. Chilled was my favorite.





3 thoughts on “Beet Apple Carrot Soup”

  1. You know, I haven’t always been on the beetwagon, but this looks really delicious to me. I will try it.

  2. This looks really good. I love the pictures on this post! I’m making this soon especially since it’s good cold. Spring is finally almost here!

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