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Why You'll Love This creamy sweet potato and beet soup with garlic for cold winter days
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for busy weeknights or lazy Sundays.
- Packed with Nutrients: Sweet potatoes and beets are both rich in vitamins, minerals, and antioxidants, making this soup a healthy and nutritious option.
- Customizable: Feel free to add your own twist to the recipe by adding other spices, herbs, or ingredients to suit your taste preferences.
- Comforting and Soothing: The creamy texture and warm flavors of this soup make it the perfect remedy for a cold winter's day.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use, making it a great option for meal prep or batch cooking.
- Impressive Presentation: The vibrant colors of the sweet potatoes and beets make for a stunning presentation that's sure to impress your family and friends.
- Versatile: This soup can be served as a main course, side dish, or even used as a base for other recipes, such as soups or stews.
- Affordable: The ingredients used in this recipe are relatively inexpensive, making it a budget-friendly option for families or individuals.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, beets, garlic, onions, chicken or vegetable broth, and heavy cream or coconut cream. Sweet potatoes provide a rich, velvety texture and a sweet, slightly nutty flavor, while beets add a pop of color and a subtle earthy taste. Garlic and onions add a depth of flavor and aroma, while the broth helps to thin out the soup and add moisture. Finally, the heavy cream or coconut cream adds a rich, creamy texture that brings all the flavors together.
How to Make creamy sweet potato and beet soup with garlic for cold winter days
Preheat your oven to 425°F (220°C). Wrap the sweet potatoes and beets in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chicken or vegetable broth to the pot, along with the roasted sweet potatoes and beets. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the flavors have melded together.
Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender or food processor.
Stir in the heavy cream or coconut cream to add a rich, creamy texture to the soup. Season with salt and pepper to taste.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your soup. Choose fresh, organic sweet potatoes and beets for the best results.
While it's tempting to purée the soup until it's completely smooth, be careful not to overdo it. A little bit of texture can add depth and interest to the soup.
Salt can help bring out the flavors in the soup and balance out the sweetness of the sweet potatoes. Add a pinch at a time, tasting as you go, until the flavors are balanced to your liking.
While the recipe calls for a simple seasoning of salt and pepper, feel free to experiment with other spices and herbs to add more depth and interest to the soup. Some options might include cumin, paprika, or dried thyme.
While the soup is delicious on its own, consider adding some crusty bread or a side salad to make it a more filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep or batch cooking. Simply ladle the soup into airtight containers or freezer bags and store in the freezer for up to 3 months.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes and Beets:
Fix: Check the sweet potatoes and beets regularly while they're roasting, and remove them from the oven as soon as they're tender. Overcooking can make them dry and unappetizing.
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Not Using Enough Liquid:
Fix: Make sure to use enough broth to cover the sweet potatoes and beets, and adjust the amount of liquid as needed to achieve the desired consistency.
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Not Seasoning Enough:
Fix: Taste the soup regularly and adjust the seasoning as needed. Add a pinch of salt, a grind of pepper, or a squeeze of lemon juice to balance out the flavors.
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Not Blending the Soup Smoothly:
Fix: Use an immersion blender or a regular blender to purée the soup until smooth, and adjust the blending time as needed to achieve the desired texture.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Mince 2-3 cloves of roasted garlic and add it to the pot for a deeper, richer flavor.
Replace the heavy cream with full-fat coconut milk for a dairy-free and vegan-friendly option.
Crumble 2-3 slices of cooked bacon into the soup for a smoky, savory flavor.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, it's best to refrigerate or freeze it to prevent spoilage.
Store the soup in the refrigerator for up to 5 days. Allow it to cool to room temperature before refrigerating, and reheat it gently over low heat before serving.
Store the soup in airtight containers or freezer bags for up to 3 months. Label the containers or bags with the date and contents, and thaw the soup overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe vegan-friendly?
While the original recipe calls for heavy cream, you can easily substitute it with a non-dairy alternative such as coconut cream or almond milk to make the recipe vegan-friendly.
Can I use canned sweet potatoes and beets?
While canned sweet potatoes and beets can be a convenient option, they often lack the depth of flavor and texture that fresh sweet potatoes and beets provide. If you do choose to use canned, make sure to drain and rinse them well before using.
How do I prevent the soup from becoming too thick?
If you find that the soup is becoming too thick, you can thin it out with a little more broth or water. Conversely, if the soup is too thin, you can simmer it for a few minutes to reduce the liquid and thicken it up.
Can I freeze the soup in individual portions?
Yes! Freezing the soup in individual portions is a great way to make meal prep easier and more convenient. Simply ladle the soup into airtight containers or freezer bags, label, and store in the freezer for up to 3 months.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat and stir occasionally until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each heating, until hot and steaming.
creamy sweet potato and beet soup with garlic for cold winter days
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 2 medium beets, peeled and chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat and prep. Preheat the oven to 425°F (220°C). Peel and chop the sweet potatoes and beets into 1-inch cubes.
- Roast the vegetables. Place the sweet potatoes and beets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender.
- Sauté the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Simmer the soup. Add the roasted sweet potatoes and beets, vegetable broth, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the soup has reached the desired consistency.
- Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Stir in the cream. Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through. Season the soup with salt and pepper to taste.
- Serve and garnish. Serve the soup hot, garnished with chopped fresh parsley and crumbled feta cheese (if using).
- Store leftovers. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat the soup over low heat, stirring occasionally, until warmed through.
Recipe Notes
- For an extra creamy soup, add an additional 1-2 tablespoons of heavy cream or half-and-half.
- If using feta cheese, crumble it on top of the soup just before serving to prevent it from melting into the soup.
- To make this recipe vegan, substitute the heavy cream with a non-dairy milk alternative, such as coconut milk or almond milk.
- For a clearer soup, strain it through a fine-mesh sieve before serving.
- This soup freezes well, making it a great make-ahead option for meal prep or future meals.
- Experiment with different spices, such as cumin or paprika, to add unique flavor profiles to the soup.
