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.
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
dairy free, gluten-free, healthy, lunch, paleo, soup, Special Diet, vegan, vegetarian, whole30
Nutrition InformationAmount per serving (1/6) — Calories: 144, Fat: 3g, Monounsaturated Fat: 2g, Sodium: 193mg, Potassium: 706mg, Carbohydrates: 28g, Fiber: 6g, Sugar: 10g, Protein: 3g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
This post contains affiliate links. For more information, please visit my disclosure page here.