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Creamy sweet potato and beetroot soup

Hello Hello,

That's it the cold is well established, it snows even in Madrid that is to say!

It is therefore the season for hot soups, I decided to prepare quite a few this winter so here is a very nice and delicious little recipe.

To taste with a large piece of wholemeal bread, the best!

If you missed it, in the same register you can find on the blog the recipe for a velouté with butternut squash and mushrooms:é-butternut-champignons


The ingredients needed are beetroot, sweet potatoes, red onion, cumin, curry, coconut oil, salt, pepper, coconut milk, water, parsley, and powder. 'garlic.

The necessary utensils are a kitchen scale, a measuring cup, a peeler, a knife, tablespoon, teaspoon, a frying pan, a lid for the frying pan and a blender.


This soup recipe is:

  • Vegan

  • Creamy

  • Healthy

  • Easy to do

  • Rich in protein

  • Lactose free

  • Gluten free

  • Perfect for lunch or dinner



  • 200g of beets

  • 2 sweet potatoes (about 450g)

  • 1 red onion

  • 2 tsp cumin

  • 1 tsp curry powder mixture

  • 1 tsp of garlic powder

  • 2 tsp parsley

  • 600ml coconut milk

  • 70ml water

  • Salt pepper

  • 1 tbsp of coconut oil

- Peel and cut the onion into small pieces, brown it in a hot pan with the spoon of coconut oil soup; add the spices and mix.

- Then peeled and roughly chop the beets and sweet potatoes; incorporate them into the

frying pan about 10min.

- Add 200ml coconut milk, water and a pinch of additional salt.

- Cover the pan with the lid and cook over medium heat for about 45min.

- Pour the contents of the pan into your mixing bowl and mix everything, add about 300ml of coconut milk (depending on the consistency you want, add more or less).

- To eat immediately without moderation :-)

Enjoy your meal !

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