Roasted Beetroot & Sweet Potato Soup – so pink, so good!

Roasted Beetroot & Sweet Potato Soup

Roasted Beetroot & Sweet Potato Soup sounds like an odd mix I know but believe me it’s so pink & so good!! This is a soup that I keep making again and again but it’s the first time I’ve gotten around to writing up the recipe. I was inspired to make it today because there was an abundance of enormous beetroots at the local growers market on the weekend and we came home with a big haul. I know they are supposed to be a winter vegetable but it doesn’t look like anyone told these babies that (plus we don’t get a winter in the tropics anyway!) Stay tuned for more beetroot recipes coming your way. Are you a fan?

BeetsSo pink!

I have adapted this recipe for the Thermomix but it works just as well in a saucepan and blender, we don’t want anyone missing out here! This is quite a filling, thick soup, the creaminess comes from the sweet potatoes and coconut milk. For those who are interested this is Vegan, Gluten Free, Banting, LCHF, Grain free (except for the dukkah I garnish it with which is entirely optional).

Pink Soup

You can roast the beetroots ahead of time if you like just cut off the tops and bottom drizzle with olive oil, put on a baking tray and roast for about an hour at 200 degrees or until there are bubbles on the skin. Allow to cool for a bit and then peel off the skin, will come away easily. I also do a yummy roasted beetroot hummus (will be posted later this week) a beetroot pesto which makes a great topping for steaks, a beetroot salad, roasted beetroot, watermelon & fetta salad (so good) and a beetroot power juice. I tried making beetroot chocolate cake but have not mastered that one yet which is the polite way of saying epic fail!! Anyway enough on the many ways with beetroot and back to this delicious soup.

Both regular & Thermomix methods are included.

Roasted Beetroot & Sweet Potato Soup

Serves 4

Ingredients

  • 4 small beetroots (100g), roasted & roughly chopped
  • 2 large (600g) sweet potato, peeled and roughly chopped
  • juice of 1 lemon
  • 1 tsp ground cumin
  • 1 garlic clove (crushed if not using a Thermomix)
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 270 g coconut milk
  • salt & pepper to taste
  • dukkah to garnish

Instructions

  1. If you have not pre-roasted the beetroot, preheat the oven to 200 degrees, top and tail but leave the skin on, drizzle with olive oil and roast for about an hour. Allow to cool a bit and then peel off the skin
  2. Meanwhile boil the sweet potatoes until soft or in the Themomix add 20g water then 100 degrees / Speed 5 / 18 minutes
  3. Once cooked transfer to a blender & add all the remaining ingredients including the beetroots and blend until smooth. For the Thermomixers add all the remaining ingredients into the TM bowl with the sweet potatoes and blitz Speed 9 / 20 seconds. If too thick add water about 1/4 C (20g) at a time until you reach the desired consistency.
  4. Transfer to serving bowls and top with dukkah (optional) & season to taste
http://www.boiledeggsandsoldiers.com/2017/09/roasted-beetroot-sweet-potato-soup-pink-good/

Recipe adapted from Deliciously Ella
Roasted Beetroot & Sweet Potato Soup

Are you a beetroot fan? Do you try to eat food that’s in season? 

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One comment

  1. Andreya
    November 22, 2017 at 3:55 pm

    This soup looks gorgeous with beautiful pink colour. I loved it. Thanks for sharing the recipe 🙂

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