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

Health wise, this soup makes an excellent meal choice for adults and kids alike. Beetroot is an excellent source of vitamins A, B6 and C, potassium, magnesium, iron and folic acid. It is also rich in powerful antioxidents and fibre.

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.


  • 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

beetroot and carrot soup with fetabeetroot and carrot soup creme fraiche


  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.

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