Beetroot and Sweet Potato Soup

This vibrant soup is a hearty and flavorful blend of earthy beetroot and sweet potato, with a hint of aromatic thyme. The secret to its rich, velvety texture lies in the immersion blending that creates a smooth and creamy consistency.

The origins of this soup can be traced back to the bustling markets of the Middle East, where merchants would gather to sell their vibrant produce. Among them, the vibrant beetroot and sweet potato stood out, their colors a testament to the sun-drenched lands they hailed from. Inspired by the flavors of these humble ingredients, a resourceful cook decided to experiment, combining them in a savory broth. The result was a revelation—a soup that was at once hearty, flavorful, and visually stunning. Word of this enchanting concoction quickly spread, and soon it became a staple in kitchens across the region.

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

Ingredients

• 1 large beetroot, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups chicken or vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Add the beets, sweet potatoes, chicken broth, thyme, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. Puree the soup with an immersion blender or in a regular blender until smooth.
7. Serve hot.

Why It Works

• The combination of beetroot and sweet potato creates a unique balance of earthy and sweet flavors.
• The addition of thyme adds a subtle herbal note that complements the sweetness of the vegetables.
• Immersion blending the soup ensures a smooth and creamy texture, making it a delightful and comforting dish.