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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 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
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