Roasted Beet And Sweet Potato Soup

This vibrant soup is a symphony of flavors and textures, featuring the natural sweetness of roasted sweet potatoes and beets. With a hint of smokiness from the paprika and a touch of creaminess from the optional heavy cream, this comforting soup is sure to become a chilly-day staple in your kitchen.

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

2 large sweet potatoes, peeled and cubed
3 large beets, peeled and cubed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
2 cups water
1/2 cup heavy cream or half-and-half (optional)
Fresh parsley or dill, chopped (optional)

Instructions

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Place the sweet potatoes and beets on the prepared baking sheet, tossing with 1 tablespoon of the olive oil, salt, and pepper.

Roast in the oven for about 45 minutes, or until the sweet potatoes and beets are tender when pierced with a fork.

While the sweet potatoes and beets are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5-7 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the cumin, smoked paprika, and a pinch of salt to the pot, stirring to combine.

Cook for 1 minute, until the spices are fragrant.

Remove the baking sheet from the oven and let it cool slightly.

Add the roasted sweet potatoes and beets to the pot, along with the vegetable broth and water.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the soup is heated through.

Use an immersion blender to puree the soup until smooth, or let it cool and blend it in a blender.

If desired, stir in the heavy cream or half-and-half for a creamier soup.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh parsley or dill, if desired.

Notes

Roasted beets and sweet potatoes can be a bit messy to work with, so be prepared to get a little stained! Make sure to peel and chop them carefully, and wear an apron if you’re worried about staining your clothes. For an extra boost of flavor, use high-quality vegetable broth instead of water for added depth of flavor.

You can also use chicken or beef broth for a heartier taste.

If you don’t have smoked paprika, feel free to substitute with regular paprika or even a pinch of cayenne pepper for an extra kick. When pureeing the soup, be careful not to splash the hot liquid.

If using an immersion blender, blend in small increments to avoid creating a mess.

Alternatively, let the soup cool completely and blend in a blender for a smoother texture. Heavy cream or half-and-half are optional, but they do add a rich and creamy element to the soup.

You can also try substituting with coconut cream or Greek yogurt for a dairy-free alternative.

This recipe makes 6 servings, perfect for a hearty lunch or dinner. You can also store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Reheat gently over low heat, adding a splash of water or broth if needed to achieve the desired consistency.