Beet and Tomato Winter Soup


I recently got a Vitamix blender and am so excited to try different types of blended soups this winter. Beets are one of my favorite vegetables and are a great source of vitamin C, potassium, fiber, and more! I love roasted beets with rosemary and think I’ll try adding some rosemary next time. This is a great winter recipe for a cozy night in. (You don’t need a Vitamix to make it! Any blender or food processor will do!)



1 Tbsp coconut oil
1 small carrot, peeled and diced
1 red onion, sliced
2 cans diced tomatoes (I recommend no added salt and organic)
1 large red beet – roasted, peeled, and cubed
salt and pepper to taste
something green to top before serving – chives or parsley



  1. Heat some coconut oil in a large cast iron skillet over medium heat. Sauté the onion and carrot until soft.
  2. Combine your prepared beets, carrot/onion mixture, and canned tomatoes in a blender and blend until very smooth.
  3. Add the mixture to a large soup pot and allow to simmer for about 15 minutes.
  4. Add salt and pepper to taste.
  5. Pour into serving bowls and top each with chives, parsley, or other herb for a little color just before serving.





Recipe adapted from The Paleo Diet

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