Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This creamy sweet potato and beet soup with garlic and fresh thyme
- Easy to Make: This recipe requires minimal ingredients and is relatively quick to prepare, making it perfect for a weeknight dinner.
- Comforting and Soothing: The combination of sweet potatoes, beets, and thyme creates a warm and comforting flavor profile that's perfect for chilly evenings.
- Packed with Nutrients: Sweet potatoes and beets are rich in vitamins, minerals, and antioxidants, making this soup a nutritious and healthy option.
- Customizable: You can adjust the amount of garlic and thyme to your taste, and even add other ingredients like coconut milk or cream for a creamier texture.
- Make-Ahead Friendly: This soup can be prepared ahead of time and refrigerated or frozen for later use, making it perfect for meal prep or batch cooking.
- Versatile: You can serve this soup as a main course, side dish, or even use it as a base for other soups or stews.
- Impressive Presentation: The vibrant colors of the sweet potatoes and beets create a stunning presentation that's sure to impress your guests.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch, making it a cost-effective option for families or large groups.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, beets, garlic, and fresh thyme. Sweet potatoes provide a natural sweetness and creamy texture, while beets add a pop of color and earthy flavor. Garlic adds a depth of flavor and aroma, while fresh thyme provides a subtle, herbaceous note. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For beets, choose ones that are heavy for their size and have a deep red color. Fresh thyme is essential, as it has a more delicate flavor than dried thyme. You can substitute sweet potatoes with yams or parsnips, and beets with carrots or parsnips, but keep in mind that the flavor and texture may vary.
How to Make creamy sweet potato and beet soup with garlic and fresh thyme
Preheat your oven to 425°F (220°C). This will help to bring out the natural sweetness of the sweet potatoes and beets.
Place the sweet potatoes and beets on a baking sheet, drizzle with olive oil, and roast in the preheated oven for 45-50 minutes, or until tender when pierced with a fork.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the fresh thyme and cook for an additional minute, stirring constantly to prevent burning.
Add the roasted sweet potatoes and beets, chicken or vegetable broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
If desired, stir in heavy cream or coconut milk to add a rich and creamy texture to the soup. You can also add a squeeze of fresh lemon juice for a burst of brightness.
Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or thyme to taste.
Tips for Perfect Results
Choose sweet potatoes and beets that are fresh and of high quality. This will ensure that your soup has the best flavor and texture.
Blend the soup just until it's smooth, as over-blending can make it too thin and unappetizing.
Sauteing the garlic and thyme before adding the sweet potatoes and beets will add a depth of flavor to the soup.
Try adding a pinch of cumin, coriander, or paprika to give the soup a unique flavor.
Adding heavy cream or coconut milk will give the soup a rich and creamy texture.
Adding a sprinkle of fresh thyme or parsley will add a pop of color and freshness to the soup.
Serving the soup with a side of crusty bread will help to soak up the flavorful broth.
This soup freezes well, so feel free to make a batch and freeze it for up to 3 months.
Common Mistakes to Avoid
-
Not Roasting the Sweet Potatoes and Beets: Failing to roast the sweet potatoes and beets will result in a soup that lacks depth and flavor.
Fix: Roast the sweet potatoes and beets in the oven for at least 45 minutes to bring out their natural sweetness.
-
Over-Blending the Soup: Over-blending the soup will result in a thin and unappetizing texture.
Fix: Blend the soup just until it's smooth, then stop blending to preserve the texture.
-
Not Adding Enough Seasoning: Failing to add enough seasoning will result in a soup that lacks flavor.
Fix: Taste the soup as you go and add more salt, pepper, or thyme as needed to bring out the flavors.
-
Not Using Fresh Herbs: Using dried herbs instead of fresh herbs will result in a less flavorful soup.
Fix: Use fresh thyme and parsley to add a bright and fresh flavor to the soup.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the pot for an extra kick of heat.
Add heavy cream or coconut milk to give the soup a rich and creamy texture.
Replace the chicken broth with vegetable broth and use a non-dairy milk alternative to make the soup vegan-friendly.
Use gluten-free broth and be mindful of the ingredients in the soup to ensure that it's gluten-free.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent spoilage.
The soup can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, whisking constantly to prevent separation.
The soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, whisking constantly to prevent separation.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use canned sweet potatoes or beets?
While canned sweet potatoes and beets can be convenient, they lack the depth of flavor and texture that fresh ingredients provide. If you do choose to use canned, look for ones that are low in sodium and added sugars.
Is this soup gluten-free?
Yes, this soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free broth and be mindful of any added ingredients.
Can I add other ingredients to the soup?
Absolutely! Feel free to add your favorite ingredients, such as diced onions, carrots, or celery, to the pot. You can also experiment with different spices and herbs to create a unique flavor profile.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply roast the sweet potatoes and beets, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the soup in individual portions?
Yes, you can freeze the soup in individual portions for up to 3 months. Simply thaw and reheat as needed, making it a great option for meal prep or batch cooking.
How do I reheat the soup without separating it?
To reheat the soup without separating it, gently warm it over low heat, whisking constantly. You can also add a little bit of cream or coconut milk to help stabilize the mixture and prevent separation.
Can I serve this soup as a main course?
Yes, you can serve this soup as a main course, especially if you add some crusty bread or a side salad. It's also a great option for a light and comforting lunch or dinner.
creamy sweet potato and beet soup with garlic and fresh thyme
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 medium beets, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Step 1: Roast the sweet potatoes and beets. Preheat the oven to 425°F (220°C). Place the diced sweet potatoes and beets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30 minutes, or until the sweet potatoes and beets are tender.
- Step 2: Sauté the garlic and thyme. In a large pot, heat the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the dried thyme and cook for an additional minute.
- Step 3: Add the roasted sweet potatoes and beets. Add the roasted sweet potatoes and beets to the pot with the garlic and thyme. Stir to combine.
- Step 4: Add the vegetable broth and bring to a boil. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the soup has thickened slightly.
- Step 5: Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Stir in the heavy cream and lemon juice. Stir in the heavy cream and lemon juice. Season the soup with salt and pepper to taste.
- Step 7: Serve and garnish. Serve the soup hot, garnished with chopped parsley and a dollop of sour cream if desired.
- Step 8: Store leftovers. Let the soup cool, then refrigerate or freeze for later use.
Recipe Notes
- To make the soup more vibrant, use a mixture of red and gold beets.
- For a creamier soup, add more heavy cream or substitute with coconut cream.
- To make the soup ahead of time, roast the sweet potatoes and beets up to a day in advance.
- For a lighter soup, use less heavy cream or substitute with Greek yogurt.
- To freeze the soup, let it cool, then transfer it to an airtight container or freezer bag.
- When reheating the soup, add a splash of water or broth to thin it out if needed.
