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Prep Time
15 mins
Total Time
1 h
Serves 8


2 tbsp
olive oil, divided
30 mL
2 cups
diced onion, divided
500 mL
2 tbsp
minced garlic, divided
30 mL
3 cups
each diced carrots and beets
750 mL
2 tsp
minced fresh ginger
10 mL
1 carton
sodium-reduced chicken broth
900 mL
2 tsp
chopped fresh thyme, divided
10 mL
1/2 tsp
salt, divided
2 mL
dash of pepper
1 tbsp
balsamic vinegar
15 mL
3 tbsp
sour cream
45 mL
1 tbsp
Provençal pesto
15 mL


Step 1
Heat 1 tbsp (15 mL) oil in each of two medium saucepans over medium heat. Add 1 cup (250 mL) onions to each pan; sauté until translucent, about 3 min. Add 1 tbsp (15 mL) garlic to each; cook for 1 to 2 min. Add carrots and ginger to one saucepan; beets to the other; cook, stirring, for a few minutes.
Step 2
Add half a carton of broth and 1 1/2 cups (375 mL) water to each pan. Turn up heat to medium-high and simmer for 35 min. or until vegetables are soft.
Step 3
Season both soups with thyme, salt and pepper. Working in batches, purée each soup separately, rinsing the blender or food processor in between to avoid colour transfer.
Step 4
Return both purées to their saucepans and add balsamic vinegar to beet soup. Warm over low heat 5 to 10 min. or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp (5 mL) sour cream and 1/2 tsp (2 mL) pesto.


Better for you Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
5 g
Saturated Fat:
1 g
16 g
3 g
3 g
540 mg