Beetroot and Sweet Potato Soup

This vibrant soup is a symphony of earthy sweetness, with the beetroot adding a deep, rich flavor and the sweet potato providing a touch of natural sweetness. It's a nourishing and satisfying meal that's perfect for a cold winter day.

The history of beetroot and sweet potato soup is as rich and colorful as the soup itself. Beets, with their deep red hue, have been cultivated for centuries, with evidence of their use dating back to ancient Egypt. Sweet potatoes, on the other hand, are native to Central and South America, and were brought to Europe by Spanish explorers in the 16th century. It's believed that the combination of these two vegetables in a soup originated in the Caribbean, where both beets and sweet potatoes were readily available. Over time, the soup made its way to other parts of the world, and today it's enjoyed in many different cultures.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 large beetroot, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 4 cups vegetable stock

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic, ginger, and turmeric and cook for 1 minute more.
4. Add the beetroot and sweet potato and cook for 5 minutes, or until they start to soften.
5. Add the vegetable stock and bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
7. Use an immersion blender to blend the soup until smooth.
8. Season to taste with salt and pepper.

Why It Works

• The combination of beetroot and sweet potato creates a unique flavor profile that is both earthy and sweet.
• The addition of ginger and turmeric adds a warm, spicy note to the soup.
• The soup is blended until smooth, resulting in a velvety texture that is both comforting and satisfying.