Golden and red beet soup with lemon sesame ribbon and fresh dill

A soup with a lot of fall colours and flavours. The golden beets are accented with cinnamon, cloves and ginger’ the red beets. with a little white vinegar and mushroom stock. The lemon sesame ribbon adds some richesse, but also cuts the sweetness of the soup. The lovely dill finishes the presentation.


For the golden beets
1T of cooking oil
1/4t of coarse sea salt
1t of ginger, minced
1t of dried ground cinnamon
1/4t of dried ground cloves
1/4t of dried ground turmeric
2 cups of chopped golden beets
1 1/2 cups of vegetable stock
2T of unsweetened soy milk
Sea salt to taste

For the red beets
1T of cooking oil
1/4t of coarse sea salt
1t of tamari
1t of white vinegar
3 cups of chopped red beets
2 cups of mushroom stock
1T of arrowroot powder dissolve in 2T of water
Black pepper and sea salt to taste

For the garnish
2T of sesame seed butter
1T of lemon juice
3-4T of cold water
Sea salt to taste
1 sprig of fresh dill per bowl


Use two pans with lids.
Bring the oil to heat on medium-high with the sea salt in each.
For the red beets, add the beets and saute for 3 minutes.
Add the tamari, vinegar and stock, cover and simmer on low until fork tender.
For the golden beets, add the spices and saute for 1 minute.
Add the beets and saute for another 3 minutes.
Add the stock, cover and simmer on low until fork tender.
Puree each soup separately.
Add the soy milk to the golden beet soup.
Stir until well-combined, remove from heat and set aside.
Return the red beet soup to a simmer.
Whisk the arrowroot with the water until dissolved.
Add the arrowroot mixture and add slowly to the soup, stirring continuously until thickened.
Remove from heat and set aside.
Whisk the sesame seed butter with the lemon juice, sea salt and 2T of water until well combined (the sesame seed butter will become white and almost fluffy).
Add water 1T at a time until you have a creamy consistency.
Season both soups to taste.
Ladle the red beet soup into a bowl, and then slowly add the the golden beet soup into the middle.
Garnish with the sesame cream and the dill and serve.

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