Creamy Roasted Beet and Potato Soup
Ingredients
- For Roasting
- 3 medium beets, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- For the Soup
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup heavy cream (or coconut milk for vegan)
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- For Garnish (Optional)
- Sour cream or yogurt
- Fresh dill or parsley
- Croutons or toasted seeds
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and potatoes with olive oil, salt, and pepper; roast for 35–40 minutes until tender.
- Heat butter or oil in a large pot over medium heat.
- Sauté onion until soft, then add garlic and spices.
- Add roasted vegetables and vegetable broth; simmer for 10 minutes.
- Blend soup until smooth using an immersion or countertop blender.
- Stir in cream and adjust seasoning; heat gently before serving.