Roasted Yellow Beet & Sweet Potato Soup

Ingredients

1 medium yellow onion
4 cloves garlic
2 Tbsp olive or canola oil
1 large sweet potato
2 large roasted yellow beets
1 large can diced tomatoes
1 bunch cilantro
1 tsp dried basil
1 Tbsp ground cumin
1 tsp ground curry powder
salt & pepper to taste
crumbled cheddar (optional)
tortilla chips or crackers (optional)


Directions

In a large soup pot warm the oil on low heat while you dice the onion. Mix the onion into the oil and let it slowly saute. I remove the skins from the garlic and chop them in the food processor. When the onions are translucent, add the garlic. Keep the heat low, so the garlic can cook, but not burn.

Add the diced tomatoes to the pot, and dice the sweet potato. Add these to the pot and raise the heat just enough to bring the tomatoes to a slow simmer. Add a little water to thin out. I added about two cups. Add spices and let cook.

While the soup is cooking, I chop the bunch of cilantro in the food processor, peel and dice the beets and cut up chunks of cheese to top the soup. Sweet potatoes don’t take long to cook, so check them after about five minutes. Toss the beets in the pot after the sweet potatoes are soft. Let warm for about a minute and then mix in the chopped cilantro. Serve immediately with cheese and chips.


This recipe is also linked to...

Gluten-Free Wednesdays
Everyday Sisters' Sharing Sundays: Yellow
Sunday Night = Soup Night
Delicious Dishes