Roasted Beet and Potato Soup


I made this roasted beet and potato soup last week to use the potatoes and beets I had left from my Organics to You produce delivery, and it turned out absolutely delicious!  This soup has a fun rose color, the roasty flavor of Winter, and all the nutritional benefits of beets and potatoes.

photo-15A 1/2 cup serving of beets is a low calorie source of:

  •  Folate (17% of recommended daily intake)
  • Vitamins A, C, K, as well as Niacin and Pantothenic Acid (aka Vitamin B5)
  • Minerals including sodium, calcium, iron, magnesium, potassium, phosphorous, zinc, copper, and selenium
  • Manganese (14% recommended daily intake), which helps with bone health, connective tissue health, metabolism, blood sugar regulation, and healthy brain function

Potatoes contain:

  • Vitamin C & Vitamin B 1,3,6
  • Potassium, Iron, Manganese, Folate
  • Fiber
  • Complex Carbohydrates that help to fuel all reactions in the body which you need for movement, thinking, digestion and cellular renewal.


Adapted from to fit a vegan diet.

  • 2 peeled and diced potatoes
  • 2 peeled and diced beets
  • 2 carrots
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups almond milk
  • 1 tablespoon lemon juice
  • olive oil
  1. Preheat your oven to 375 degrees.  Place the diced and peeled potatoes and beets on a baking sheet and drizzle with 1 tablespoon olive oil
  2. Roast the potatoes and beets in the oven until tender, about 1 hour.
  3. Once the veggies are done, heat 2 tablespoons olive oil in a large pot over medium heat.  Stir in carrots, onion, and garlic and cook, stirring often, until the onion is translucent, approximately 5 minutes.
  4. Mix in the potatoes and beets, veggie broth, thyme, and bay leaf, and bring to a boil.  Cover, reduce heat, and simmer until carrots are very tender, about 45 minutes.
  5. Remove the soup from the heat, and discard the bay leaf.  Puree the mixture with an immersion blender (or regular blender) until blended to your liking.  I left a few beets unblended for a chunkier texture.
  6. Stir in the lemon juice and almond milk.  Serve and enjoy!

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