Spicy Carrot Beet Soup

Gluten Free and Vegan (optional)


  • 4-5 large carrots (chopped)
  • 2 medium beets (chopped)
  • 1 large onion (chopped)
  • 1-2 inches ginger (chopped)
  • 3 cloves garlic
  • 2 litres chicken or vegetable stock
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne pepper powder
  • 1 tsp turmeric
  • goat cheese (to garnish)


Step 1 – Pour your preferred stock into a pot, leave about 100-200ml of stock aside for later

Step 2 – Place carrots, onion , beets, garlic and ginger in the pot with stock and bring to a boil

Step 3 – Once boiled turn down the heat and let the vegetables simmer for 20-30 minutes or until they become soft

Step 4 – With a hand-held blender,  blend pot until vegetables and stock become smooth

Step 5 – Add remaining stock, cumin, red pepper flakes, turmeric, and cayenne and mix well

Step 6 – Taste test, add cayenne is you want more heat

Step 7 – Pour into bowl, top with a little goat cheese to garnish