Roasted Golden Beet Carrot Sweet Potato Soup with Avocado Oil
A vibrant, naturally sweet soup combining roasted golden beets and sweet potatoes with tender carrots in a flavorful broth. The vegetables are first roasted to concentrate their flavors, then simmered and pureed into a smooth, velvety soup. Perfect for fall and winter meals, this hearty soup offers earthy sweetness from the root vegetables and can be made with chicken or vegetable broth. The soup thickens as it cools, making it easily customizable to your preferred consistency.
Ingredients
- 1 cup golden beets, chunkedred beets1:1availability
will change color to deep red
- 1 cup sweet potato, chunked
- Gefen Olive Oil, for tossing
- 3 tablespoons avocado oil
- 1 pound carrots, chunked
- 1 medium onion, chunked
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ⅛ teaspoon white pepper(optional)
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Toss beets and sweet potatoes with olive oil and bake for half an hour or until somewhat soft
- 3
Heat avocado oil in pot and add carrots and onion
- 4
Sauté for 15-17 minutes
- 5
Add roasted vegetables and broth to the pot and cook for half an hour
- 6
Puree using an immersion blender
- 7
Add additional broth to thin if desired
Tips
The soup thickens as it cools, so add extra broth to reach your preferred consistency.
Don't worry if roasted vegetables are still slightly firm after 30 minutes - they'll finish cooking in the soup.
Good to Know
Refrigerate for up to 4 days. Reheat gently and add broth if needed to thin.
Can be made 2 days ahead. Flavors improve with time.
Serve hot with crusty bread or crackers.
Common Mistakes
Don't over-roast vegetables initially as they continue cooking in the soup.
Substitutions
will change color to deep red
FAQ
Can I make this soup without roasting the vegetables first?
Yes, but roasting adds depth of flavor and natural sweetness. You can sauté all vegetables together if preferred, though the taste will be different.
How long does this soup keep in the refrigerator?
The soup keeps well for up to 4 days refrigerated. It will thicken when cold, so add broth when reheating.
Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight and reheat gently, adding broth as needed.