This soup owes its deep lovely color to the baked beetroot! The earthy flavor of beetroot becomes softer as it get mixed with other vegetables.

Tip: Roasting the vegetables gives a wonderful magical aftertaste in the soup.



  • 3 beetroots, cleaned
  • 2 carrots
  • 1 sweet potato
  • 1 onion
  • 1 garlic clove
  • 1 liter vegetable broth
  • 1 teaspoon tabasco
  • salt & pepper
  • 1 lemon, zest and juice
  • 100 ml extra virgin olive oil
  • 1 avocado, sliced
  • cayenne pepper, for garnish


  • Put the beets, carrots and sweet potatoes in aluminum foil, sprinkle some olive oil and salt pepper and wrap them well.
  • Bake them in a well-preheated oven at 180 °C for 30-40 minutes until they are softened.
  • Saute the remaining vegetables in extra virgin olive oil and then add the cooked vegetables.
  • Add the herbs, zest and juice and mix.
  • Add the broth and let the soup simmer on low heat for 30 to 40 minutes.
  • Puree the soup with an immersion blender and let it boil.
  • Serve and garnish with avocado slices.

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