Ingredients

The following ingredients have 6 Servings
  • 1 tbsp extra-virgin olive oil
  • 1 cup onion (peeled and chopped)
  • 2 cups beets (peeled and chopped)
  • 3 cups sweet potatoes (peeled and chopped)
  • 2 cups carrots (peeled and chopped)
  • 4 cups veggie broth (you may need more)
  • Parsley
  • 2 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and pepper

Instruction

  • In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.
  • Add the beets, sweet potatoes, and carrots along with 4 cups of vegetable broth.
  • Bring it to a boil, cover and cook for about 30 minutes or until the vegetables are soft.
  • Add the parsley (save a bit for a garnish), paprika, garlic powder, chili powder, salt, and pepper.
  • Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary to remove the rest of the liquid from the pot to puree the veggies.
  • Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley