Roasted Beet & Walnut Soup with Orange Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A velvety vegan soup featuring earthy roasted beets, toasted walnuts, and a bright orange-infused cream swirl. This soups (vegan) ready in about 50 minutes pairs medium, peeled and cubed beets, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, peeled and cubed beets
• 1/2, finely chopped onion
• 2 cloves, minced garlic
• 2 cups vegetable broth
• 1/4 cup, toasted walnuts
• 1/2 cup coconut milk
• 1, zest and juice orange
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and cubed medium beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet, then roast for 25 minutes until tender when pierced with a fork.
2. Step 2: While beets roast, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1/2 finely chopped onion and 2 minced garlic cloves, and cook for 5 minutes until soft and translucent, stirring frequently.
3. Step 3: Add roasted beets to the saucepan with 2 cups vegetable broth, and simmer for 10 minutes until beets are very tender.
4. Step 4: Transfer mixture to a blender, add 1/2 cup coconut milk, 1/4 cup toasted walnuts, and 1 tbsp orange zest, then blend until completely smooth and creamy, adding 2 tbsp water if too thick.
5. Step 5: Return soup to saucepan and reheat gently over low heat for 3 minutes, stirring constantly until steaming.
6. Step 6: Stir in 1 tbsp orange juice and season with additional salt and pepper to taste, then serve immediately with a swirl of extra coconut milk and a sprinkle of remaining walnuts.