Cozy Beet & Sweet Potato Soup Recipe
I’ll be honest with you – when I first heard about combining beets and sweet potatoes in soup, I thought it sounded like something only wellness influencers would drink while doing yoga. But here’s the thing: this combination actually creates the most gorgeous, velvety soup that tastes way better than its Instagram-worthy appearance suggests. The earthy sweetness hits differently on cold days, and there’s something almost magical about how these two root vegetables transform together.
Why You’ll Love this Cozy Beet & Sweet Potato Soup
When comfort food season rolls around, I find myself craving something that’s both nourishing and soul-warming, and this beet and sweet potato soup checks every single box.
First, it’s ridiculously simple. You literally throw everything in a pot and let it bubble away while you catch up on laundry or doom-scroll your phone.
No fancy knife skills required. The color alone will make your Instagram followers weep with envy – that gorgeous magenta-orange swirl screams autumn vibes.
Plus, it’s naturally sweet, earthy, and creamy without any actual cream. Your body gets vitamins while your soul gets cozy.
What Ingredients are in Cozy Beet & Sweet Potato Soup?
This soup is basically fall in a bowl, and the ingredient list is so short you probably already have half of it sitting around your kitchen. I’m talking about the kind of simplicity that makes you wonder why you ever bothered with those complicated recipes that require seventeen different spices and a trip to three specialty stores.
The beauty of this recipe lies in how these few humble ingredients transform into something that tastes way more sophisticated than the effort you put in. We’re working with pantry staples and basic vegetables that somehow create magic when they all get cozy together in one pot.
Ingredients:
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups beets, cubed
- 2 cups sweet potatoes, cubed
- 4 cups vegetable broth
- Salt and pepper to taste
A Few Things About These Ingredients
When picking out your beets, don’t stress too much about size, but try to grab ones that feel firm and heavy. If you’re like me and find peeling raw beets to be a total pain, you can absolutely roast them whole first, then peel and cube them. Just add about 20 minutes to your prep time.
Sweet potatoes are pretty forgiving, but look for ones that don’t have any soft spots or weird wrinkles. The orange-fleshed varieties work best here since they’ll give you that gorgeous color we’re going for.
For the vegetable broth, store-bought is totally fine, but if you happen to have homemade hanging around in your freezer, this is a great place to use it. The broth really does make a difference in the final flavor, so maybe skip the absolute cheapest option if your budget allows.
Low-sodium versions give you more control over the saltiness, which I always appreciate since you can’t exactly un-salt something once it’s in there.
How to Make this Cozy Beet & Sweet Potato Soup
The actual cooking process is invigoratingly straightforward, which is exactly what I need on days when my brain feels like it’s running on fumes.
You’ll start by heating that 1 tablespoon of olive oil in a large pot over medium heat, and honestly, any decent-sized pot will do. I’m not talking about needing some fancy Dutch oven situation here.
Once the oil is shimmering a bit, toss in your 1 cup of chopped onion. The goal is to sauté these until they’re soft and translucent, which usually takes about 5 minutes or so. Don’t stress about getting them perfectly golden or anything dramatic, just soft enough that they won’t be crunchy little surprises in your finished soup.
When the onions look good to you, add those 3 cloves of minced garlic and cook for maybe another minute. Garlic burns faster than you think it will, so keep an eye on things. You’ll know it’s ready when your kitchen starts smelling absolutely amazing.
Now comes the part where you add your 2 cups of cubed beets and 2 cups of cubed sweet potatoes. Give everything a good stir so the vegetables get coated with all that garlicky, oniony goodness.
This step doesn’t take long, maybe 2-3 minutes, just enough to get everyone acquainted in the pot.
Pour in all 4 cups of vegetable broth, and here’s where things get easy. Bring the whole mixture to a boil, then reduce the heat so it’s at a nice, gentle simmer.
The vegetables need about 25 to 30 minutes to get properly tender, and you’ll know they’re done when you can easily pierce them with a fork.
The final step is where this soup transforms from a pot of chunky vegetables into something smooth and elegant. You’ll need to purée everything until it’s completely smooth, and depending on what equipment you have, this can happen a few different ways.
An immersion blender right in the pot is probably the easiest route, but you can also transfer everything to a regular blender in batches. Just be careful with hot liquids in blenders, they’ve a tendency to expand and make a mess if you’re not paying attention.
Season with salt and pepper to taste, and remember that a little goes a long way. You can always add more, but you definitely can’t take it back once it’s in there.
Cozy Beet & Sweet Potato Soup Substitutions and Variations
One of my favorite things about this soup is how forgiving it’s when you need to swap ingredients around.
Can’t find beets? Try carrots or butternut squash instead.
I prefer using chicken broth when I want something richer, though vegetable broth keeps it beautifully plant-based.
Want more depth? Add a teaspoon of cumin or smoked paprika.
Feeling fancy? Swirl in coconut milk before serving.
You can even throw in some ginger with the garlic for a warming kick.
The beauty is that root vegetables play so well together, you really can’t mess this up.
What to Serve with Cozy Beet & Sweet Potato Soup
What do you pair with a soup that’s already pretty much a complete meal in a bowl? I like to keep things simple here. A crusty sourdough or warm dinner rolls work beautifully for dipping into that vibrant purple goodness.
If you’re feeling fancy, try a grilled cheese sandwich – the crispy, buttery contrast plays nicely against the soup’s smooth texture.
A fresh arugula salad with lemon vinaigrette cuts through the earthiness too.
For something heartier, roasted chickpeas or toasted nuts add satisfying crunch.
Wine drinkers, reach for a light Pinot Noir.
Final Thoughts
Honestly, this soup makes me feel like I’ve got my life together, even when I’m wearing pajama pants at 3 PM and calling it “working from home attire.”
There’s something deeply satisfying about creating something this beautiful and nourishing from just a handful of simple ingredients.
This recipe proves you don’t need fancy techniques or expensive ingredients to make something stunning.
The earthy sweetness, that gorgeous color, the way your kitchen smells like autumn perfection.
It’s comfort in a bowl, pure and simple.
Sometimes the best meals are the ones that remind you cooking doesn’t have to be complicated.
Beet and Sweet Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 cups beets cubed
- 2 cups sweet potatoes cubed
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until soft and translucent, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Add cubed beets and sweet potatoes, stirring to combine.
- Pour in vegetable broth and bring mixture to a boil.
- Reduce heat and simmer for 25-30 minutes until vegetables are tender.
- Using an immersion blender, purée soup until completely smooth.
- Season with salt and pepper to taste.
- Serve hot with desired garnishes.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Soup Ahead of Time and Freeze It?
Yes, I’d recommend making this soup ahead since it freezes beautifully for up to three months. I’ll let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.
How Long Does Leftover Beet and Sweet Potato Soup Last?
I’d store your leftover beet and sweet potato soup in the refrigerator for up to four days. I’ll keep it in an airtight container and reheat thoroughly before serving again.
What’s the Best Way to Prevent Staining From Fresh Beets?
I always wear gloves when handling fresh beets to prevent staining my hands. I also use a cutting board I don’t mind discoloring and immediately rinse any surfaces with cold water.
Can I Use Canned Beets Instead of Fresh Ones?
I’d recommend using fresh beets for better flavor and texture, but you can substitute canned beets. Drain them well and add during the last ten minutes of cooking since they’re already tender.
Why Did My Soup Turn Out Watery or Too Thin?
Your soup’s probably too thin because you added too much broth or didn’t cook it long enough. I’d simmer it uncovered longer to reduce liquid, or blend in extra roasted vegetables.