Carrot and beetroot soup

The rich colour and satisfying flavour of this elegant soup make it a perfect winter warmer

  • PREP
    10 minutes
  • COOK
    1 hour 10 minutes
This recipe is suitable for freezing before adding the fromage frais.


  • Low-calorie cooking spray
  • 450g beetroot, peeled and diced
  • 3 large carrots, peeled and diced
  • 2 onions, chopped
  • 1 tsp sweetener
  • 1 bay leaf
  • 1.8 litres hot vegetable stock
  • Fat-free natural fromage frais, to serve
  • A few fresh chives, some finely chopped, to serve



  1. Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the beetroot, carrots and onions and cook for 8-10 minutes or until slightly softened.
  2. Add the sweetener, bay leaf and stock, turn the heat to low and simmer for 1 hour or until softened.
  3. Discard the bay leaf and reserve a few beetroot dice for garnishing, then blitz the rest of the mixture with a stick blender until almost smooth.
  4. Ladle the soup into bowls, add a dollop of fromage frais to each one and scatter over the reserved beetroot and the chives to serve.

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