Beet and Sweet Potato Soup

Beet and Sweet Potato Soup

Yield: 6 people
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
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.
Print Recipe
4.5 from 6 votes

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

Instructions

  1. 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.
  2. Add the beets, sweet potatoes, and carrots along with 4 cups of vegetable broth.
  3. Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft.
  4. Add the parsley (save a bit for a garnish), paprika, garlic powder, chili powder, salt, and pepper.
  5. 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.
  6. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
Course: Soup
Cuisine: American
Keyword: dairy free, gluten-free, healthy, lunch, paleo, soup, Special Diet, vegan, vegetarian, whole30

Nutrition Information

Amount 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, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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