Go Back
–+ servings

Creamy Roasted Sweet Beetroot Soup

Kimberly Snyder
5 from 2 votes
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 3 large red beets cleaned, peeled and chopped into 1-inch pieces
  • 1 sweet potato cleaned, peeled and chopped into 1-inch pieces
  • 4 carrots cleaned and chopped into 1-inch pieces
  • 4 cups of vegetable broth
  • ¼ tsp. cayenne pepper
  • ¼ tsp. cumin
  • 1 inch of fresh ginger minced
  • 1 lime juiced
  • 1 can of coconut milk
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 400. Add your beets and sweet potato to a baking sheet. Drizzle with coconut oil and place in the oven to roast for 20 minutes.
  • After 20 minutes, mix in your carrots to the baking sheet and place back in the oven for another 10 minutes, until all veggies are soft and golden.
  • After veggies have completed roasting, transfer them to a large soup pot.
  • Add in vegetable broth, cayenne pepper, cumin, ginger, and lime juice. Bring soup to a simmer and cook for 10 minutes.
  • Remove your soup from the heat and let cool for several minutes before adding it to a blender to puree.
  • Blend your soup together until it is nice and creamy and return it back to your soup pot.
  • Stir in your coconut milk, and salt and pepper to taste. Enjoy!
Tried this recipe?Let us know how it was on Instagram!