Go Back
+ servings
Beet and Sweet Potato Soup

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 144kcal



  • 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


Serving: 1/6 | Calories: 144kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 193mg | Potassium: 706mg | Fiber: 6g | Sugar: 10g