Creamy Roasted Golden Beet and Apple Soup

Creamy Roasted Golden Beet and Apple Soup


  • 2 Tbsp olive oil
  • 3 medium golden beets, peeled, roots and leaves trimmed, medium dice
  • 2 medium pink lady apples peeled and cored and medium diced
  • Salt to taste
  • 2 Tbsp butter or more olive oil
  • 1 medium yellow onion - diced
  • 3 stalks celery, diced small
  • 1 carrot, peeled and diced small
  • 4 cups chicken or vegetable broth
  • ½ tsp smoked paprika
  • 3 cloves garlic minced
  • ½ cup heavy cream


  • Preheat oven to 425°F, line a baking sheet with parchment paper.
    Toss beets and apples in 2 tablespoon olive oil and a pinch of salt, spread evenly onto prepared baking sheet. Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
  • As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat. Add onion and garlic then sauté for a couple of minutes. Add celery, carrot and a pinch of salt; stir, and sauté until tender 7-10 minutes.
    Once veggies and apples are done remove from oven and carefully add them to the pot. Add the broth and smoked paprika, allow to simmer for another 7-10 minutes until everything is completely tender. Remove from heat.
  • Using a blender, blend soup. (If using a stationary blender, you might need to do so in small batches.) Return soup to pot if using stationary blender and stir in the cream if using - heat through and remove from heat and serve

Source: By Olive & Mango Revised and Tested by Cindy Bevans

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