Low Carb Creamy Beetroot Soup
Indulge in a velvety bowl of Low Carb Creamy Beetroot Soup, a nutrient-packed dish that balances vibrant flavors with a smooth, luxurious texture. Made with fresh, earthy beetroot, aromatic garlic and onion, and enriched with heavy cream, this soup delivers comfort and sophistication in every spoonful—all while keeping carbs to a minimum. A hint of lemon juice brings brightness, while fresh dill adds a refreshing herbal touch. Perfectly blended and optionally garnished with sour cream and crunchy pumpkin seeds, this gluten-free recipe is easy to prepare and ideal for both a light lunch or a stunning appetizer. Whether you're embracing low-carb eating or simply crave bold, wholesome flavors, this soup will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 3 medium-size Fresh beetroot
- 2 tablespoons Olive oil
- 1 medium-size Onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 0.25 cup Sour cream (optional, for garnish)
- 2 tablespoons Pumpkin seeds (optional, for garnish)
Instructions
Peel the beetroots and chop them into small cubes for quicker cooking.
Dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and cook for another 2 minutes until fragrant.
Add the cubed beetroot to the pot and stir well to combine with the onion and garlic.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until the beetroot is tender.
Remove the pot from the heat and let it cool slightly before blending.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender.
Stir in the heavy cream, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Reheat the soup gently over low heat, stirring occasionally.
Chop the fresh dill and use it to garnish the soup before serving.
Optionally, add a dollop of sour cream and sprinkle pumpkin seeds on top of each serving for extra flavor and texture.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 53.9 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3702 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
