Roasted Yellow Beet and Sweet Potato Soup

Tonight’s soup ended up being a Roasted Yellow Beet & Sweet Potato Soup that I served with chunks of cheddar and corn tortillas locally made by the Whole Grain Milling Company in Welcome Minnesota. Last weekend I roasted two large yellow beets and forgot to use them in a salad so they were waiting in the fridge for inspiration. I also had on hand a large sweet potato. The sweet of the beets and the sweet potato paired well with the tomato base of organic Muir Glen tomatoes. Jeff and I both enjoyed it, and Max devoured two bowls! It’s a winner! The recipe follows.


Roasted Yellow Beet & Sweet Potato Soup


  • 1 medium yellow onion
  • 4 cloves garlic
  • 2 Tbs. olive or canola oil
  • 1 large sweet potato
  • 2 large roasted yellow beets
  • 1 large can Muir Glen diced tomatoes
  • 1 bunch cilantro
  • 1 tsp. dried basil
  • 1 Tbs. ground cumin
  • 1 tsp. ground curry powder (I used Penzey’s Vindaloo)
  • salt & pepper to taste
  • chunks of cheddar to top soup
  • tortilla chips or crackers

Directions: In a large soup pot warm the oil on low heat while you dice the onion. Mix the onion into the oil and let it slowly saute. I remove the skins from the garlic and chop them in the food processor. When the onions are translucent, add the garlic. Keep the heat low, so the garlic can cook, but not burn. Max and Jeff don’t like chunks of tomato, so I puree the diced tomatoes. Add the tomato puree to the pot, and dice the sweet potato. Add these to the pot and raise the heat just enough to bring the tomatoes to a slow simmer. Add a little water to thin out. I added about two cups. Add spices and let cook. While the soup is cooking, I chop the bunch of cilantro in the food processor, and cut up chunks of cheese to top the soup. Sweet potatoes don’t take long to cook, so check them after about five minutes. While the soup cooks, I peel and dice the beets. Toss the beets in the pot after the sweet potatoes are soft. Let warm for about a minute and then mix in the chopped cilantro. Serve immediately with cheese and chips.

This meal for eight is entirely organic, took me about twenty minutes to prepare, and cost less than $7.00. You can’t beat that at Turtle Bread.