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 people

Calories 144kcal

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