Lately, I’ve really been into making soups a part of my weekly meal prep routine. This way I can enjoy a nice cup of nourishing soup for dinner every night. Which is why I’ve been feeling extra adventurous and not only sticking to my lovely lentil soup (here’s my lentil soup recipe in case you want to give a go).
Sweet potatoes and beets might not be the first veggie combination that you would find in a soup. And even I was a bit skeptical when I first tried this one. I’m used to eating stuffed sweet potato and raw/cooked beets with my salads separately. But together in a soup, not so much.
Well, I am here to tell you that this soup couldn’t have come out more perfect! I first came across this combination in a soup recipe by Pick Up Limes and I just happened to have beets and sweet potatoes at home. So why not?
I loved this one not only because of the flavor, but it’s a true nutrition dream when talking about all the amazing nutrients you get. It’s rich in fiber, tons of antioxidants, vitamins & minerals, and healthy fats. I can’t forget to mention the circulation boosting properties coming from the beets.
Did you know that beets are a great source of nitrates? Your body then converts it to nitric oxide which is really great for blood vessel health and circulation.
So now, let’s dive into this deliciousness, shall we? See you in the kitchen!
Sweet Potato and Beet Soup Recipe
- 2 sweet potatoes (peeled and cubed)
- 4 small beets (peeled and cubed)
- 1/2 white onion (sliced)
- 4 garlic cloves (chopped)
- 1 can coconut milk
- 2 cups water
- Spices: 1 TBSP of each smoked paprika, chili powder, garlic powder.
- Salt and black pepper to taste
- Olive oil
- In a medium pan using medium-high heat, cook the onions with a little olive oil for about 5 minutes. Add the chopped garlic clove and cook for a couple of minutes extra.
- To the same pan, add sweet potatoes, beets, spices, and water. Allow water to boil, turn down stove to medium-low, cover pan, and cook veggies for about 15 minutes or until potatoes and beets are soft.
- Once veggies are cooked, remove pan from stove. Using a hand mixer, blend the veggies into a cream.
- Add coconut milk to veggie cream. Take pan back to the stove and mix well until coconut milk is well incorporated into soup. This step is also where you can try the soup and see if it’s missing any seasoning. Allow soup to boil and turn off heat.