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Beet and Tarragon Soup


  • 3 cups chicken or clear vegetable stock

  • 2 lbs beets (beetroot), peeled and chopped into 1” pieces

  • 1 TBSP coconut oil

  • 1 large onion, chopped

  • 2 TBSP fresh tarragon

  • 1 tsp salt

  • Ground pepper

  • ½ cup 2% Greek yogurt

  • 4 oz fresh spinach

  • ¼ tsp guar gum

Total Time: 55 min Prep: 15 min Cook: 40 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Bring stock and chopped beets to boil in a large pan, then reduce heat and simmer until beets are tender when pierced with a knife.

Heat coconut oil and cook onion until transparent.

Working in batches, place onion, beets, stock, tarragon, salt and pepper in blender and blend on high until completely smooth.

Add Greek yoghurt and fresh spinach and blend until spinach has disappeared.

During last 10 seconds of blending, shake guar gum through the food opening in the blender lid.

Blend for 5 seconds.

Re-heat if necessary and serve.


This recipe does not contain any nutrient-dense protein. It is highly recommended that you enjoy a serving of nutrient-dense protein in addition to this this dish to maximize your SANEity.