Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
16 Mins
Total Time
1 Hour 26 Mins
Serves 4

This soup is tart, just sweet enough, and hearty, though not a protein powerhouse. If you want to pump up the protein, increase the walnuts or serve with a salad of greens, nuts, and goat cheese.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Line a rimmed baking sheet with parchment paper. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.

Step 3

Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat, and let stand 15 minutes.

Step 4

Place half of the beet mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Pschwarz's Review

January 15, 2014

sncrase's Review

August 16, 2013
I'm not the biggest fan of beets, but this was pretty good. I added curry powder as well to spice it up a bit. To hit on more Indian flavors, I topped with the yogurt but added cilantro, fresh squeezed lime juice and chopped peanuts instead of the watercress.

bowden4's Review

April 09, 2013
This soup is delcious. Beautiful flavour with the apple adding a hint of sweetness. I served with greek yogurt and toasted walnuts and they were tasty additions. I suggest doubling the recipe because it tastes even better the next day!

Karengaff's Review

March 24, 2013
I found this to be both rich in flavor and astoundingly beautiful.

LDombeck's Review

January 30, 2013
I thought this was really good. I would only make sure my carrots were in bigger pieces b/c some got charred during roasting and I didn't want that in my soup and has to toss those. I did not use yogurt b/c I didn't have on hand or the watercress. My two young boys ate it and it wasn't too spicy. Immersion blender is a must, very fast. I really love beet soup and this one did not disappoint.

auntcy1's Review

January 20, 2013
I too love the taste of fresh sweet beets and roasted beets but thought this recipe was really, really bland and one dimensional. I did use a stick blender to create the texture but not sure I would make this again.

Rubystar's Review

December 03, 2012
I love fresh sweet beets. This recipe is so good that even my partner who won't eat them, loved this soup. I would make it again even for a special dinner. I changed some of the ingredients to achieve a balance with the strong flavor of beets. I added more Harissa to taste, about a tablespoon altogether and used Meyer lemon juice because it is less tart than the Eureka variety. As I do in many recipes, I substituted toasted pecans for the walnuts because I think they have more flavor. I might try pistachios next time. A stick blender which is easier and safer than a regular blender, created a silky smooth texture. This recipe is very easy, and quick especially if you roast the vegetables the day before. I would serve it for lunch or dinner with any salad, warm pita, flatbread or entree.

BarbChaonClark's Review

November 28, 2012