Main image of Creamy Beetroot & Sweet Potato Soup

Creamy Beetroot & Sweet Potato Soup

40 min

Soup

10 ingredients or less

One-bowl / one-pot

Freezer-friendly

This soup is a beautiful vibrant colour, and the taste will have you savouring every bite. It's made creamy from coconut milk, and filling from sweet potatoes.

Servings

Total

40 min

Prep

10 min

Cook

30 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 1 tsp (5 mL)
    olive oil
  • 2
    medium yellow onions, chopped
  • 2
    cloves garlic, crushed
  • 2
    medium raw beets, peeled, cut into 1 cm cubes
  • 3
    medium sweet potatoes, peeled, cut into 1 cm cubes
  • 1
    vegetable bouillon cube
  • 2 cups (480 mL)
    water
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    paprika powder
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk

Optional garnish

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Directions

  1. To a large pot on high heat, add the oil and onions, stirring occasionally for 5 - 7 minutes, until the onions caramelize. Add splashes of water as needed to deglaze the pan.
  2. Add the garlic and stir until golden, about 2 minutes.
  3. Add all the remaining ingredients to the pot, except for the coconut milk, and bring to a boil, then reduce to a simmer with the lid partially covering the pot.
  4. Once the potatoes and beetroots are soft, about 15 minutes, remove the soup from the stove and puree until creamy using an immersion blender or standing blender.
  5. Return the pot to the stove and add the coconut milk. Stir to combine over low heat, allowing the soup to warm back up. Serve while hot. Enjoy!

Storage

  • Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Brendan - Jan. 19, 2022, 12:02 a.m.

Hi. Made this and it was great. Regarding the nutritional info, how many ml per serving? Thanks

PUL Team - Jan. 19, 2022, 7:13 p.m.

Hey Brendan, so glad to hear ☺️ Our nutrition analysis is estimated mostly using gram units, although we estimate around 1.5 cups (375 mL) per serving. The exact amount may vary slightly, for example, it may be more if your vegetables are larger or less if the soup simmers for longer and liquid evaporates.

Kindly note that as the disclaimer mentions, the value is just an estimate and if you need specific nutrition information due to a medical condition, please consult with a healthcare professional, such as a dietitian. We hope this helps for now!


Kaylin - Jan. 9, 2022, 5:04 p.m.

This is incredible!!


Cyndee - Dec. 28, 2021, 7:56 a.m.

Hi, could I swap fresh beetroots for canned? And if so, what’s the serving I should use i.e. one can or two cans?

PUL Team - Dec. 28, 2021, 6:46 p.m.

Hi Cyndee, for sure! If possible, we'd recommend avoiding ones canned in strong flavours, such as in a flavoured syrup or vinegar, to help keep the flavour of the soup more neutral. If these packaged options are the most accessible, giving the beet a good rinse before using may help. It also would be helpful to warm them up before blending to help the beet break down smoother.

The number of cans will depend on the size of the cans. Our medium-sized beets are usually between 80-100 grams each. There are usually around 2 chopped beets per cup, so if the can is 1 cup chopped excluding liquid this should do. If there's other content in the cans then perhaps 2 one-cup cans may be better. It's okay to add a bit less or extra beet in the soup 🙂 We hope this helps for now and you enjoy the soup if you're able to test it out!


Annelies - Dec. 27, 2021, 11:11 p.m.

Hi Sadia! I wish you all the best for 2022!
I have one question concerning this dish. I want to make this beetroot soup, but can you just use fresh beetroots like you do and cook them only for 15 minutes? Because I thought that fresh beetroots need more than one hour to cook. Or can I also use pre-cooked beetroots?
Many thanks for your answer!

PUL Team - Dec. 28, 2021, 6:29 p.m.

Hi Annelies, thank you for the kind wishes! We find that cooking fresh beetroots in the oven takes closer to an hour. When using the stovetop with chopped beetroot in boiling liquid though (such as in this soup), we find it takes closer to 15-20 minutes. Feel free to cook them for longer if needed for them to soften up. It can vary slightly depending on factors such as how big the pieces are chopped, how full the pan is, and the heat. We hope this helps for now and you enjoy the soup if you give it a try! Wishing you an abundance of health and wellness for 2022 💚


Wendy - Nov. 26, 2021, 1:08 p.m.

Can u use pre-cooked beetroots as well?

PUL Team - Nov. 27, 2021, 8:57 p.m.

Hey there, Wendy, yes pre-cooked beetroots can be used if desired! We'd recommend avoiding ones contained in strong flavours, such as in syrup or vinegar, if possible to keep the flavour of the soup more subtle. It also would be helpful to warm them up before blending 😊 Enjoy!


Lauren - Oct. 14, 2021, 3:02 a.m.

Question for you! I love all the ingredients in this soup but I don't have an immersion blender. Could I just not blend it and eat it as a hearty stew instead? Do you think it would still work?

PUL Team - Oct. 14, 2021, 3:30 a.m.

Hey there, Lauren! A standing blender can totally be used. We'd recommend a strong blender if possible, and to break up the recipe into smaller portions if needed. If you hear any weird sounds or smell anything unexpected, it likely would be best to stop blending though. We hope you enjoy the soup✨


Katarina - Sept. 20, 2021, 7:24 p.m.

Delicious. And I stole your formula to other creamy soups recipes. I add yams to make the creamy soup extra creamy and it works very well. For example, I make Broccoli soup with yam potatoes and blend it very well. My kids fell in love with this kind of broccoli soup :D Thanks a lot Pick up limes team!

PUL Team - Sept. 21, 2021, 2:44 a.m.

Mmm sounds so tasty! Thank you, Katarina ☺️


Grace from Ontario Canada - Sept. 10, 2021, 12:08 a.m.

I made this soup today and it is fabulous, it will definitely go into my favourite soup recipes.
Can’t wait to serve it as it looks so elegant.

PUL Team - Sept. 12, 2021, 3:01 a.m.

Such a huge compliment, Grace! So happy the soup has been enjoyed 🙂


Andreea BARBU - Aug. 3, 2021, 12:08 a.m.

First time making a beetroot dish. Amazing success !


Shrinidhi - July 10, 2021, 8:03 p.m.

This soup recipe by PUL is brilliant. Have made it quite a few times so far and it has always been satisfying to make and have this soup. Highly recommend trying!


Iris - July 9, 2021, 11:51 a.m.

Love this soup! It's comforting, nurturing and has this great earthy quality from the beetroots. When I first made this I was looking for a quick recipe to make with kitchen staples to comfort a friend - what can I say? It worked and I have made it many times since. :-) I often put more beetroots in (can't resist) and I tried some variations. I highly recommend adding a parsnip or two, if you happen to have one left over, or even mixing the sweet potatoes with regular ones if you don't have enough. We've also enjoyed a drizzle of lemon juice on top.
Long story short: I highly recommend trying this one! Thanks for sharing the recipe! :-)

PUL Team - July 14, 2021, 3:48 p.m.

Oh, Iris, this is so lovely to hear! Such a delicious idea to add parsnips as well. Thank you for taking the time to share this with us 💖