• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Poppys Wild Kitchen
  • Recipes
  • Plants
  • About
    • Email
    • Facebook
    • Instagram
menu icon
go to homepage
  • Recipes
  • Plants
  • About
    • Email
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Plants
    • About
    • Email
    • Facebook
    • Instagram
  • ×

    Home » Soup

    Taro & Beet Soup With Caraway

    Published: Jan 12, 2020 · Modified: Jun 11, 2022 by Poppy Hudson ·

    Jump to Recipe Print Recipe

    Taro and Beet Soup may seem like an unlikely combination. I know when I think of beets, I think of Russian or Polish cuisine and the cold climate. On the other hand, when I am dreaming up recipes for taro, I think of dishes from warm places like Hawaii and India.

    Beet and taro soup with vegan sour cream swirl.

    North-Eastern Europe and the tropical belt that runs through India and Hawaii are some contrasting worlds, right? Here's the thing, though. Taro and beets blend beautifully together in this soup.

    Jump to:
    • Melting pot cuisine
    • More island recipes
    • 📖 Recipe

    Initially, I made this recipe with potatoes, and it was European all the way with its cool sour cream, fresh dill, and toasty caraway seed. But one day, I wanted to make this delicious soup and didn't have any potatoes.

    What I did have was taro root harvested from the garden. I had used taro many times in place of potatoes in tasty curries. So, I thought what the heck, let's give it a try. Do you know what I discovered? Not only was the soup good with taro, but we preferred it over potatoes. The soup is silkier, less earthy tasting, and a prettier color when made with taro root.

    Melting pot cuisine

    I think Taro and Beet Soup With Caraway exemplifies one of the most rewarding things about living in Hawaii. People in the islands eat in such a way that it's been described as fusion and melting pot. Webster dictionary defines melting pot as "a place where a variety of races, cultures, or individuals assimilate into a cohesive whole." Don't you think that's such a beautiful thing to work toward?

    I have friends at my tiny community garden that are Native Hawaiian, Sicilian, Indonesian, Filipino, Croatian, Latin American, and Indian. It's a great pleasure to share ideas on what to grow and how to cook it with each other. It's also delightfully funny at times to see our differences. I was surprised when someone asked me about how to use rosemary, something I consider so ordinary. They had to explain to me in turn how to make a salad from Katuray flowers. I thought their typical dish was baffling and so exotic. We both got a good laugh.

    I am so grateful for Hawaii's embracing climate where I can grow beets and taro side by side. My gift to you is this simple, amazingly delicious recipe. I would love for you to have a taste of it.

    More island recipes

    • Dragon Fruit Tofu Poke Tower
    • Hurricane Vegan Tuna Salad Boats
    • Grillable Huli Huli Seitan Skewers

    Let us know if you try this recipe! Leave a ⭐⭐ ⭐⭐⭐ rating in the recipe card below and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram @poppyswildkitchen Aloha!

    📖 Recipe

    Bowl of beet and taro soup with vegan sour cream swirl.

    Taro & Beet Soup With Caraway

    Taro and roasted beets are blended together in this delicious variation of beet soup. Garnished with dairy-free sour cream, fresh dill, and toasted caraway seed. Oil-free option.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    4 Cups
    Calories: 148kcal
    Author: Poppy Hudson

    Ingredients

    Taro and Beet Soup

    • 2 cups filtered water
    • ½ cup peeled diced taro
    • 1 cup diced celery
    • ½ cup diced white onion
    • 1 ½ cups oven roasted beets, peeled and coarsely chopped
    • ¾ tsp. salt
    • 2 tsp. olive oil, optional but adds a nice flavor

    Garnish

    • 1 tsp. toasted caraway seed
    • 1 TB sliced fresh dill
    • ¼ cup plant-based sour cream

    Instructions

    Taro and Beet Soup

    • Place water, taro, celery and onion in a saucepan. Bring to a boil. Lower heat and cook until celery and taro are soft. Remove from heat.
    • Place roasted beets, salt and olive oil in a blender. Carefully pour in hot water with taro, celery and onion. Cover securely and blend until very smooth.
    • Return blended soup to saucepan and heat gently while toasting caraway seeds. Don't allow soup to boil.

    Garnish

    • Toast caraway seed in a dry skillet until fragrant.
    • Pour soup into individual bowls. Decorate each bowl with sour cream, fresh dill and toasted caraway seed.

    Nutrition

    Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Sodium: 682mg | Potassium: 315mg | Fiber: 4g | Sugar: 14g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!
    « Tofu Hot and Sour Soup- Thai Style
    Vegan Roasted Sesame Dressing »

    Reader Interactions

    "Share Your Thoughts" Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

    Superfood Recipes

    Superfoods are packed with antioxidants that support brain function and longevity. Recipes to feel good every day.

    • Murungai Keerai Minestrone Soup
    • Buckwheat Banana Nut Pancakes
    • Vegan Black Rice Recipe
    • Moringa Orange Julius Smoothie
    • Decadent Dark Chocolate Dessert
    • Wild Harvest Guava Leaf Tea

    Edible Plants

    Learn about the botanical and edible features of amazing wild and tropical plants used in our recipes.

    • Lagos Spinach
    • Moringa Tree
    • Hawaiian Noni
    • Sea Purslane

    See all Plants→

    Popular Recipes

    Tasty favorite dishes to make over and over any time of year. Healthy and nutritious go hand in hand in these tried and true recipes.

    • Vegan Egg Foo Young Without Tofu
    • Vegan Smoked Gouda Cheese
    • Buckwheat Banana Nut Pancakes
    • Moringa Orange Julius Smoothie

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    Coming soon!

    Contact

    [email protected]

    Copyright © 2021 Poppy's Wild Kitchen