Beet Sweet Potato Soup
Author:
Stacey @There's A Cook In My Kitchen
Recipe type:
soup
Cuisine:
vegan, vegetarian, paleo, whole30
Prep time:
5 mins
Cook time:
45 mins
Total time:
50 mins
Serves:
6
This is the creamiest, most delicious soup! It's an energy booster that's great for your heart and your digestion.
Ingredients
2 Tbs extra-virgin olive oil, plus more for drizzling on the individual bowls of soup
2 medium onions, chopped
1 large sweet potato, peeled and cut into chunks
6 small beets, peeled and cut into chunks
sea salt and black pepper, to taste
1 tsp
turmeric powder
1 Tbs cumin
¼ tsp smoked paprika
½ tsp crushed red pepper flakes, or to taste
5 cups vegetable broth
½ cup unsweetened, plain non-dairy yogurt (I used cashew yogurt)
¼ cup
sprouted pumpkin seeds
Optional raw Chinese herbs: Shan Yao, Huang Qi
Instructions
Heat the oil in a large soup pot over medium heat.
Add onions and season with salt and pepper.
Cook, stirring often, until onions are softened, about 5 minutes.
Add beets, sweet potatoes, turmeric, cumin, smoked paprika, and red pepper flakes. Cook, stirring for 2 minutes.
Pour in the vegetable broth.
Bring to a boil, then reduce the heat to low and simmer for 45-mins or until the beets are softened.
Transfer the soup, in batches, to a blender and blend until completely smooth and silky.
Ladle into bowls and garnish with a big dollop of yogurt, a sprinkling of pumpkin seeds, and a drizzle of olive oil.
Enjoy!
Recipe by
Kitchen of Youth
at https://kitchenofyouth.com/beet-sweet-potato-soup/
3.5.3229