Roasted Golden Beet Soup

Even though it’s 90 degrees outside I’ve been wanting to make soup with the fresh veggies we keep getting… so here’s my latest creation.  I did find the combination of beets and sweet potatoes online and I happened to have a bunch of Golden Beets in the fridge (also from the market), so I bought a Jewel Sweet Potato and Garnett Sweet Potato from the store.

Roasted Golden Beet Soup

Roasted Golden Beet Soup

A flavorful colorful soup using beets and sweet potatoes.


  • olive oil
  • garlic
  • onion
  • can of diced tomatoes
  • a bunch of chopped cilantro
  • chopped sweet potatoes - jewel and garnett
  • dried basil
  • ground cumin
  • s&p
  • ~4 cups of water
  • 6 small-medium golden beets, greens saved and chopped
  • avocado
  • tortilla chips


  1. Sautéed garlic and onion in olive oil over low heat to release their flavors.
  2. Once translucent add tomatoes, cilantro, sweet potatoes, dried basil, ground cumin, s&p, curry powder, and water - enough to just cover the veggies..
  3. Raise the heat to bring the soup to light boil and then lowered it back down to simmer.
  4. Meanwhile roast the golden beets - cut off the tops and roast them whole at 375° with a bit of olive oil coating them, ~35 minutes. Take them out once they are soft all the way through but still firm. Chop.
  5. Once the sweet potatoes are tender add the beet greens and the chopped roasted beets.
  6. Serve with fresh avocado and tortilla chips.




I made this soup a day in advance so it could sit in the fridge… we all know soup tastes better the next day!




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