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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.
Course
Soup
Cuisine
American
Keyword
dairy free, gluten-free, healthy, lunch, paleo, soup, Special Diet, vegan, vegetarian, whole30
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
6
people
Calories
144
kcal
Author
Olivia Ribas
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 Customary
-
Metric
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
Nutrition
Serving:
1
/6
|
Calories:
144
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Sodium:
193
mg
|
Potassium:
706
mg
|
Fiber:
6
g
|
Sugar:
10
g