Velvety Beet And Sweet Potato Soup

Velvety Beet And Sweet Potato Soup

A luxuriously smooth and vibrant soup combining the earthy sweetness of beets with the creamy texture of sweet potatoes, perfect for a comforting meal.

By RecipeBoss
Servings
6
Time Required
45 min

Ingredients

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1 lbs beets
1 lbs sweet potatoes
1 medium yellow onion
3 cloves garlic
6 cups vegetable broth
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp thyme
0.5 cup heavy cream

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Instructions

  1. 1

    Peel and chop the beets and sweet potatoes into roughly 1-inch cubes.

  2. 2

    Peel and finely chop the yellow onion. Mince the garlic.

  3. 3

    Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

    5 min

  4. 4

    Add the minced garlic and dried thyme, and cook for another minute until fragrant.

    1 min

  5. 5

    Add the cubed beets and sweet potatoes to the pot. Pour in the vegetable broth.

  6. 6

    Bring the soup to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the vegetables are tender.

    20 min

  7. 7

    Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.

  8. 8

    Return the blended soup to the pot. Stir in the heavy cream, salt, and black pepper. Heat gently over low heat until warmed through, but do not boil.

  9. 9

    Taste and adjust seasoning if needed. Serve hot.

Perfect With

crusty breada dollop of sour creama side salad