Roasted Beet And Sweet Potato Soup

Warm up with our Roasted Beet and Sweet Potato Soup! This vibrantly colorful soup is packed with sweet and earthy flavors. With roasted vegetables, a creamy coconut base, and a touch of warmth from thyme, it’s a perfect fall or winter warmer. Try it today!

Satisfy your cravings with this delectable soup that offers a vibrant symphony of flavors.

Roasted beets and sweet potatoes harmonize perfectly, delivering a sweet and earthy blend.

Enhanced with aromatic spices, coconut milk adds a touch of richness, while a touch of vegetable broth rounds out this cozy and comforting dish.

Ready Time

1 hrs 15 mins


7 servings


  • 2 large beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Preheat your oven to 400°F (200°C).Begin by preparing the vegetables.

Peel and dice the beets and sweet potatoes into medium-sized chunks.

Chop the onion and mince the garlic.On a large baking sheet, toss the beets, sweet potatoes, onion, and garlic with a drizzle of olive oil.

Season with thyme, salt, and pepper.

Spread the vegetables evenly and roast for 25-30 minutes, or until tender and slightly caramelized.While the vegetables roast, pour the vegetable broth into a large pot.

Once the vegetables are ready, transfer them to the pot along with any juices from the baking sheet.

Bring the broth to a boil, then reduce heat and let simmer for 10-15 minutes, or until the vegetables are fully cooked.Once the vegetables are tender, use an immersion blender or transfer the soup in batches to a regular blender.

Puree the soup until smooth.

If you prefer a thicker consistency, remove some of the liquid before blending.To add a touch of creaminess, stir in the coconut milk.

Season the soup with additional salt and pepper to taste.Serve theRoasted Beet and Sweet Potato Soup while it’s still warm, garnished with fresh herbs or a dollop of sour cream, if desired.

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Nutrional Value

  • Calories: 180
  • Fat: 2g
  • Saturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 790mg
  • Carbohydrates: 40g
  • Fiber: 7g
  • Sugar: 25g
  • Protein: 4g
  • Vitamins and minerals:
  • Vitamin A: 30% of the daily value (DV)
  • Vitamin C: 25% of the DV
  • Vitamin B6: 10% of the DV
  • Folate: 10% of the DV
  • Potassium: 15% of the DV
  • Manganese: 15% of the DV
Roasted Beet and Sweet Potato Soup
Roasted Beet and Sweet Potato Soup

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