Orange-Tarragon Beet Soup

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Beets I

Confession time! I don’t really like beets all that much. Gasp! I have learned though to enjoy them over the years, with a few new preparation techniques. Beets are yummy roasted with ginger and citrus and recently, I discovered that beet soup is quite delicious. It’s the velvety texture that won me over. I like to up the flavor ante on most dishes I prepare and despite the velvety smooth texture of this beet soup, I felt the natural beet flavor wasn’t enough. I did a little digging and discovered that my old go-to of beets + citrus, was even better as beets + citrus + tarragon. Wa-la! We’ve enjoyed this soup many times now in our house and I hope you’ll enjoy it in yours too. (BTW, if you follow me on Instagram, you know that giving beets a good try (even if you are like me and aren’t head over heels for them) is worth it…because beets are good for healthy sex hormones. You’re welcome.

Beets III
Orange-Tarragon Beet Soup
Prep time
Cook time
Total time
Serves: 2-4
  • 3 large or 4-6 small beets, peeled and diced
  • Filtered water to cover
  • 1 tablespoon minced, fresh tarragon
  • 1 tablespoon grated orange peel (any orange variety is fine, I used mandarins)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • ½ cup full-fat coconut milk
  1. Place beets in pot, cover with water, bring to a boil.
  2. Reduce to simmer, add tarragon and orange peel.
  3. Simmer until beets are fork tender, about 30 minutes.
  4. Add oil, vinegar, sea salt, and coconut milk to high-powered blender or food processor.
  5. When beets are done, add them without draining to blender or food processor (be sure your appliance is heat-proof).
  6. Process on high until completely smooth. Serve and enjoy!
This recipes makes 2 main dish servings or 4 side servings.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • Sarah says

    Would love to make this! Just looking for clarification that I add the water the beets were boiled in to the recipe? And how much water would this be? Thanks, looking forward to trying it 🙂

    • Angie Alt says

      Yes, Sarah, that’s correct. You need just enough water to cover the beets.

  • Rachel B says

    Since we’re likely all using different sized pots, it would be nice to have an exact amount of water used, if it’s to be used in the recipe and not just as cooking water.

    • Tracy Teeter says

      I would say, because there is not an exact measure of water, use a slotted spoon to place beets in the blender, then ladle in beet water while blending until you reach your desired consistency. If you run out of beet water, I’m sure plain filtered water would be fine to add too if you need a little extra liquid.

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  • Golden says

    Has anyone made this with pre-cooked shelf-stable beets in the package? I assume you could just add the juice from the package and enough water to get the right consistency. Just wondering if there is a difference otherwise.

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