Earthy roasted beets bring deep caramelized sweetness to this vibrant ruby-red soup, while sautéed mushrooms add a savory, almost meaty depth to every spoonful. Carrots, celery, and shredded cabbage simmer down into a tender, comforting base, brightened with a touch of apple cider vinegar and warmed through with turmeric, fresh ginger, and dried herbs. The roasting step is key here — it concentrates the beets' natural sugars before they ever hit the pot, giving the finished broth real complexity. A shower of fresh dill and a drizzle of coconut cream finish things off with a cooling, herbal contrast to the rich, ruby broth. It's a hearty, soul-warming bowl that fits easily into a vegan rotation, especially when the weather turns cold.
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Preheat the oven to 400°F (205°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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