Foolproof Beetroot and Sweet Potato Soup
A silky, deep-magenta soup made from roasted beetroot and sweet potato, warmed with ginger and cumin and finished with coconut milk — tested three ways to get the deepest possible flavor.
Servings: 6 servings
Calories: 210kcal
Ingredients
For the soup:
- 500 g (about 4 cups) beetroot, peeled and cubed into 1-inch pieces
- 500 g (about 3 cups) sweet potato, peeled and cubed into 1-inch pieces
- 2 tablespoon olive oil, divided
- 1 large yellow onion, chopped
- 3 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon chili flakes (optional)
- 1 liter (4 cups) vegetable stock
- 400 ml (1 can) full-fat coconut milk, divided
- 1 tablespoon lime juice
- Salt and black pepper, to taste
For garnish:
- Reserved coconut milk
- Fresh coriander (cilantro), chopped
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed beetroot and sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on one or two baking sheets.
- Roast for 30–35 minutes, flipping once halfway, until edges are caramelized and a knife slides through easily.
- Meanwhile, heat the remaining tablespoon of oil in a large pot over medium heat. Add the onion and cook 5–6 minutes until soft. Add the garlic and ginger and cook 1 minute more.
- Add the cumin, coriander, and chili flakes. Stir constantly for 30–45 seconds until fragrant.
- Add the roasted beetroot and sweet potato and the vegetable stock. Bring to a gentle simmer and cook uncovered for 10 minutes.
- Remove from heat. Blend until completely smooth using a stand blender in batches (vent the lid for steam) or an immersion blender directly in the pot.
- Return to low heat. Stir in most of the coconut milk, reserving a little for garnish. Warm through for 2–3 minutes without boiling hard.
- Stir in the lime juice. Taste and adjust salt and pepper. Serve with a swirl of reserved coconut milk and a scatter of fresh coriander.
Notes
- Roast both vegetables fully before blending — this is the single biggest factor in how deep the final flavor is.
- For easier peeling, roast beetroot whole in foil for 45 minutes, then peel once cooled slightly.
- Cut vegetables into even 1-inch pieces so they roast at the same rate.
- Add lime juice at the end, after tasting — it brightens the earthiness without making the soup taste citrusy.
- Thin leftover soup with extra stock rather than water to preserve flavor.
- Keep the heat low when adding coconut milk to prevent separation.
- Store in the fridge up to 4 days, or freeze in individual portions for up to 3 months.
- For a spicier version, swap the cumin and coriander for a spoonful of tikka paste or a teaspoon of jerk seasoning.
- A drained can of chickpeas stirred in after blending turns this into a heartier main course.