If red velvet cake would be a soup, it would be this lemony red beet and sweet potato soup! This soup is thick and silky and the flavor is outstanding.
You can’t beat a bowl of hot soup on a cold winter’s day. That’s what they say. Although only the calendar says it’s winter, yet it feels like spring in Atlanta these days. I’ll take it and this soup too. This is one of the best vegetable soups I’ve ever made. It is thick and silky and the flavor is outstanding. Holy red – look at this color!
Are you on a new years cleanse or detox? Me neither… However red beet and sweet potato are on the super food list (in general, I am not into those lists, but I discovered chocolate on some of them, that’s when I get interested).
Red beets come with an earthy flavor, which I like to tone down a little bit. I added sweet potatoes for their sweetness obviously, but also lemon juice to balance this all out. From there you can go your own way and add cayenne pepper, cilantro, sour cream or etc.
- 2 sweet potatoes (about 600 g / 21 oz. after peeling)
- 1 bunch red beets (4 medium/small ones)
- 1 small onion
- juice of 1 lemon
- 1 liter / quart vegetable broth or water (you might need some more)
- salt and fresh ground black pepper to taste
- Peel and cut sweet potatoes, red beets and onion. Transfer to a large saucepan over medium heat.
- Pour in broth and season with salt and pepper. Bring to a boil; cover, and simmer until beets and sweet potatoes are tender, about 20 to 30 minutes.
- Remove from heat, and purée with an immersion blender (or work in batches, add soup to a food processor, pulse until liquefied, and return soup to saucepan and reheat).
- Add lemon juice, taste and season if needed. Ladle into bowls, and garnish with cilantro.