Deep ruby beets roast until their edges caramelize, laying the foundation for a soup that's earthy, sweet, and deeply flavorful. Cremini mushrooms bring a meaty, savory depth, while carrots, celery, and shredded cabbage round out the vegetable base into something hearty enough to call dinner. A hit of fresh ginger, turmeric, and apple cider vinegar keeps the broth bright and lively rather than heavy, and garlic, thyme, and oregano tie every spoonful together. Finished with fresh dill and an optional swirl of coconut cream, this borscht ladles up gorgeous and glossy, the kind of bowl that looks as good as it tastes. It's a comforting, vegetable-forward soup that fits neatly into a vegetarian kitchen without sacrificing any of the rustic, deeply savory character borscht is known for.
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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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