Aurora Beetroot and Carrot Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A stunningly colored soup with earthy beets and sweet carrots, finished with a swirl of cream for natural radiance. This french-inspired soups (vegetarian) ready in about 60 minutes pairs medium beetroot, medium carrot, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium beetroot
• 3 medium carrot
• 1 medium onion
• 3 cups chicken stock
• 1/4 cup heavy cream
• 1 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Peel and dice 2 medium beetroot and 3 medium carrots into 1/2-inch cubes. Finely chop 1 medium onion.
2. Step 2: In a large pot, sauté 1 medium chopped onion in a drizzle of oil over medium heat for 5 minutes until translucent.
3. Step 3: Add 2 medium diced beetroot, 3 medium diced carrots, 3 cups chicken stock, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree the soup directly in the pot until completely smooth.
5. Step 5: Stir in 1/4 cup heavy cream and 1 tbsp fresh dill, then heat gently for 3 minutes until warmed through without boiling. Adjust seasoning if needed.