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.
Servings 6 people
Calories 144kcal
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
- 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: 144kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 193mg | Potassium: 706mg | Fiber: 6g | Sugar: 10g