Gluten-free, Vegan, Paleo,

Roasted Sweet Potato, Beetroot and Ginger Soup

I make this dish all the time. The combination of sweet potato, beetroot and ginger makes this soup thick and creamy. Sweet potato is high in vitamin B6 and a good source of vitamin C, potassium, and magnesium. It contains vitamin D and iron.

Gluten-free, Vegan, Paleo,

Makes: 2 servings
Preparation time: 1 hour 30 minutes
Difficulty level: easy


  • 2 cups vegetable stock (you can use chicken stock as well)
  • 1/2 cup shallot, finely chopped
  • 2 small beets, peeled
  • 1 medium sweet potato, peeled
  • 2 celery stalks
  • 2 tbsp coconut oil
  • 1-inch fresh ginger
  • ½ tsp squeezed lemon juice
  • ½ tsp coriander
  • ¼ tsp cayenne pepper
  • Salt
  • Pepper



  1. Preheat the oven to 190 degrees Celsius.
  2. Grease baking tray with coconut oil.
  3. Cut sweet potato and beetroot into 2 inches small cubes and place cubed beetroot on a baking tray to roast for about an hour.
  4. Halfway through the baking time, add sweet potatoes, and roast for another half an hour.
  5. When the beetroot and sweet potato have cooked, set them aside to cool.
  6. In a large saucepan heat the remaining coconut oil and add chopped shallots. Reduce the heat to a medium and sauté for about 2 minutes, or until the shallots start to brown.
  7. Add chopped ginger, garlic, and celery. Cook for another 3 minutes.
  8. Add the beetroot, sweet potato, half of the vegetable stock, and the rest of ingredients, and cook for another 5 minutes.
  9. Set aside and cool to a room temperature.
  10. Once cooled, blend it with a hand blender until smooth do you want to give them an alternative if they don’t have a hand blender.
  11. Put the soup back on the hob, add the remaining vegetable stock, and cook for another 5 minutes. Set aside.
  12. Pour the soup into bowls, and serve


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