As the chill of winter settles in, there’s nothing more comforting than a bowl of something warm, earthy, and deeply satisfying. This creamy beetroot soup delivers exactly that – a vibrant blend of beetroot, subtle spice from caraway seeds, and a gentle kick of horseradish, all brought together with a silky finish of sour cream.

It’s the kind of dish that feels both rustic and refined, perfect for slow evenings, shared tables, and crusty bread straight from the oven. Rich in colour and flavour, this soup is a reminder that winter cooking doesn’t have to be heavy – it can be bright, nourishing, and quietly indulgent all at once.

It’s a simple, rich, and comforting creamy beetroot soup you can make at home:

Creamy Beetroot Soup

Serves – 6

Ingredients

1.5kg beetroot, peeled and chopped
1 medium onion, diced
1 medium potato, peeled and chopped (for extra creaminess)
5 cups vegetable stock (or chicken stock if you prefer)
1 cup sour cream (or coconut cream for dairy-free)
1 tbsp olive oil
2 tsp caraway seeds
2 tbsp horseradish cream
Salt and pepper, to taste

Method

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft and golden.
• Add the chopped beetroot, potato, stock and caraway seeds. Stir well and then bring to the boil. Reduce the heat and simmer, partially covered, for 40 minutes.
• When beetroot is tender – set aside to cool a bit. When slightly cooler, use a stick blender (or transfer to a blender in batches) and blend until smooth.
• Return the pot to the stove and reheat gently. Stir in the horseradish and sour cream, do not allow to boil.
• Add salt and pepper to taste. Serve immediately with warm crusty loaf

Tip Roast the beetroot beforehand for a deeper, slightly caramelised flavour.