Ever since I got back from Europe, I have been wanting to re-create a recipe for a soup that I had while in Chamonix, France: Beet Soup. It sounds gross, but it wasn’t ALL beets – it was potatoes, and shallots, and red wine vinegar… and it was sweet and salty and just amazing. So, I decided to make the recipe tonight – anddddd it didn’t exactly turn out the way that I wanted it to… BUT. It was still amazing! My beet soup recipe ended up turning more into a root veggie soup – with only a hint of beets. Also, the color should have been straight up the color of beets, but it turned out orange. I will definitely be tweaking this and trying again another time (less potatoes, more beets). So for the time being – enjoy my not-as-planned soup below for a perfect fall meal!
Sweet & Creamy Root Vegetable Soup
- 1 Potato, chopped into cubes
- 1 Sweet Potato (chopped into cubes)
- 2 carrot stalks (chopped)
- 4 cooked beets (I cheated and bought pre-cooked ones from Trader Joes)
- 1 shallot
- butter (or ghee)
- 1 can coconut milk (full or light)
- salt & pepper to taste
- 1 tbsp lemon juice
- 1 baby leaf
- 1 tsp cumin
- 1 tsp thyme
- 1 tbsp red wine vinegar
- 3 cups broth (I used vegetable, you could use chicken)
- garlic powder to taste
- sugar to taste (optional – I used coconut sugar, you could also use dates)
Cook shallots & garlic in butter until they start to brown (I cooked in a large cast-iron skillet). Add in broth, potatoes & carrots. Place a lid on top of skillet & let cook until vegetables/potatoes are soft. Remove the bay leaf. Transfer entire mixture into a blender/processor, adding the rest of the ingredients. *I recommend adding the spices at the very end, a little at the time, to find the perfect blend
Mix for a few seconds at a time – or fully mix – depending on how you want your soup, creamy or with a few veggie chunks.
Serve with a side (I was roasting chopped brussel sprouts and carrots while making this, so just topped my soup with them!) or some bread. Enjoy!