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Home » Family Meals » Beetroot & Carrot Soup with Feta Cheese

Beetroot & Carrot Soup with Feta Cheese

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A delicious and vibrant kid-friendly soup made with raw beetroot, carrot and potatoes, garnished with creme fraiche and crumbled feta cheese.

beetrrot and carrot soup

There’s nothing more comforting on a cold and rainy day than a steaming bowl of hot soup.

Although I love soup, my repertoire of recipes has been the same for years so this winter I am challenging myself to make some more interesting concoctions.

Last month I made this delicious Spiced Butternut Squash Soup which went down a treat with the family.

This month, after receiving some lovely fresh beetroot from a friend, I decided to try making it into a soup.

beetroot and carrot soup with creme fraiche

I have to admit I wasn’t  too confident that this soup would go down well with my fussy eater.

Lets face it, beetroot isn’t exactly known for being the most kid-friendly of vegetables but the addition of the carrot helps to sweeten it a little, perfect for little palates.

My fussy eater was so intrigued by the colour that she forgot to ask what was in it!

Unfortunately she wasn’t too keen on the feta, which I expected as it can be quite salty and tangy for small taste buds.

So I removed the feta and instead gave her an extra dollop of creme fraiche which she loved stirring in.

Benefits of Beetroot!

Health wise, this soup makes an excellent meal choice for adults and kids alike. Here’s some of the health benefits of beetroot:

  • Beetroot is an excellent source of Vitamins A, B6 and C.
  • It’s also a great source of magnesium, iron & folic acid

Beetroot is an excellent source of vitamins A, B6 and C, potassium, magnesium, iron and folic acid. It is also rich in powerful antioxidants and fibre.

beetroot & carrot soup with feta cheese

I used raw beetroot in this recipe. You could also use the ready-cooked variety, just make sure it hasn’t be preserved in vinegar as this will make the soup taste pretty nasty!

If the beetroot is pre-cooked you should also adjust the cooking time.

I found just one bowl of this soup to be really filling and didn’t miss not having bread with it.

But you can of course serve it with some nice crusty bread to bulk it out a little.

If you liked my Beetroot & Carrot Soup recipe, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram.  I always love to see your creations!

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Beetroot & Carrot Soup

★★★★★ 5 from 11 reviews
  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: European
  • Diet: Vegetarian
Print Recipe

Description

A delicious and vibrant kid friendly soup made with raw beetroot, carrot and potatoes, garnished with creme fraiche and crumbled feta cheese

Ingredients

  • Soup:
  • 500g raw beetroot
  • 2 carrots
  • 200g potatoes
  • ½ tbsp olive oil
  • 1 white onion
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock
  • 1 tbsp tomato puree
  • 2 bay leaves
  • ½ tsp thyme
  • salt and pepper to taste
  •  
  • Toppings:
  • 2 tbsp creme fraiche
  • 80g feta cheese
  • 1 tbsp parsley

Instructions

  1. Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
  2. Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
  3. Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
  4. Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.
We're Hungry Cookbook by Ciara Attwell

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Comments

    • Vicky says

      Hi Jeff, this is how we made it:
      Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
      Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
      Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
      Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.
      Can’t see why it wouldn’t work in a soupmaker, please let us know how it turns out. Enjoy

      Reply

  4. Alexandra says

    You weren’t joking about children liking this recipe! It was a major hit! Thank you so much! Definitely a keeper 🙂

    ★★★★★

    Reply

  5. Jane says

    Just tried this with my 2 and 1 year olds and both finished it, albeit without the feta and the 2 year old adding a fair amount of milk. Fab, genuinely tasty, healthy and easy recipe. Will be trying it on the husband later.
    Had to run them both upstairs for early baths straight after mind you! Any tips on how to remove beetroot stains?!?!

    ★★★★★

    Reply

  7. Kim says

    A friend at work came in with a beetroot and carrot soup today, looks and smells delicious so prompted me to search for a recipe. I’ll be trying this in my soup maker! The colour is just beautiful.

    Reply

  15. oana79 says

    Oh, my goodness, Ciara, this sounds delicious, healthy and seasonal! I love beetroot, hubby loves feta so I think this could be a winner in our household. Pinning it! #TastyTuesdays

    ★★★★★

    Reply

  16. Kirsty Hijacked By Twins says

    I love the deep colour of beetroot, this soup sounds delicious especially with the addition of feta x #TastyTuesdays

    ★★★★★

    Reply

  18. Becky | Spirited Puddle Jumper says

    Ciara, this looks lovely 🙂 It’s always nice to have new soup recipes- I do get bored with the same old tomato and veg ones, even if they’re are tasty! Feta always goes down well in our house, especially as 2 members of our family are cow dairy intolerant so we eat feta a lot. #tastytuesdays

    Reply

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