Easy Beet Sweet Potato Soup Recipe

This creamy beet and sweet potato soup has a very pretty color and rich flavor. You will enjoy this delicious and healthy meal for lunch or dinner.

This Beet Sweet Potato Soup recipe is a winner because it is comforting, easy to make, looks beautiful and tastes great. It is a healthy choice for your lunch and dinner without sacrificing flavor. When I made this soup for the first time, I wasn’t sure if my husband was going to like it since he is not a huge fan of cream soups. But to my pleasant surprise, Pierre really enjoyed it and now I make it on a regular basis. Got extra beets? You have to try my Slow Cooker Beet Chili Recipe or my Autumn Beet Orange Salad Recipe for something lighter. It’s so comforting and easy to make.

At first, I didn’t think it would be that good, but what really makes this soup so delicious is the veggies themselves. If you love sweet potatoes and beets like me, you will fall in love with this recipe. Their flavors will really come out. I make the basic sweet potato soup with veggies stock and embellish it with spices like smoked paprika, garlic powder, and black pepper. It’s certainly sweet, spicy and flavorful soup. You will enjoy this healthy meal for your lunch or dinner.

Did you know beets can also go into desserts? Yeah! Try my Gluten-Free Chocolate Beet Cake, you won’t even notice the beets!

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4.41 from 15 votes

Beet and Sweet Potato Soup

This creamy beet and sweet potato soup has a very pretty color and rich flavor. You will enjoy this delicious and healthy meal for lunch or dinner.

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Servings: 6 people

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Ingredients

• ▢ 1 tbsp extra-virgin olive oil
• ▢ 1 cup onion peeled and chopped
• ▢ 2 cups beets peeled and chopped
• ▢ 3 cups sweet potatoes peeled and chopped
• ▢ 2 cups carrots peeled and chopped
• ▢ 4 cups veggie broth you may need more
• ▢ Parsley
• ▢ 2 tsp paprika
• ▢ 1 tsp garlic powder
• ▢ ½ tsp chili powder
• ▢ Salt and pepper

US CustomaryMetric

Instructions

• In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.
• Add the beets, sweet potatoes, and carrots along with 4 cups of vegetable broth.
• Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft.
• Add the parsley (save a bit for a garnish), paprika, garlic powder, chili powder, salt, and pepper.
• Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary to remove the rest of the liquid from the pot to puree the veggies.
• Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley

Tips

• You might want to wear gloves when peeling the beets as they'll stain your hands.
• Use low sodium vegetable broth and salt to taste.
• Cut the vegetables as evenly as possible so they all finish cooking at the same time.
• To store: Store leftover soup in an airtight container in the fridge for up to 5 days. 
• To reheat: Reheat the soup in the microwave or on the stovetop until hot.
• To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes. 

Nutrition Information

Serving: 1/6 Calories: 144kcal (7%) Carbohydrates: 28g (9%) Protein: 3g (6%) Fat: 3g (5%) Monounsaturated Fat: 2g Sodium: 193mg (8%) Potassium: 706mg (20%) Fiber: 6g (25%) Sugar: 10g (11%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

Want more soup recipes? Here are 30 Healthy Soup Recipes, Chicken Noodles Soup and my Sweet Potato Chicken Soup Recipe.

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