Jump to Recipe Jump to Video Print Recipe
Purple Sweet Potato Soup is an elegant, thick, and heartwarming winter soup. Its vivid color is enhanced by some beet, red onions, garlic, cream cheese, and a touch of dill served with feta and croutons. A true show-stopper soup!
Purple Sweet Potato Soup is made with gorgeous sweet purple potato, a recipe inspired by the well-known borscht soup. Except this one is purple instead of red. It is an unctuous soup created with roasted sweet potato, beet, red onion, garlic, dill, cream cheese, and a touch of vinegar to balance all those root veggies’ earthiness. A colorful soup that will fuel you for a long, cold day, a proper winter soup with a lovely topping of crouton, crumbled feta, and fresh dill.
Hearty Soup
There are all types of soups: brothy ones, stew-like ones, creamy ones, and some are even cold, some that you eat as a starter and others as a main dish. The world of soups is so vast, sometimes as simple as broth and noodles, other times a bunch of ingredients. This Purple Sweet Potato Soup is an in-between soup; it can be eaten as an appetizer or main dish, served warm, not boiling hot nor cold, and its texture is ultra thick and unctuous.
Sweet Purple Potato
A sensational potato, longer and thinner than its orange cousin, this purple variation is filled with flavor and has this spectacular color! Also, it is often mistaken for Ube; although really similar in taste and look, it’s not the same root veggie. Wondering what is the difference with the regular orange sweet potato? The main difference is in its colors; the orange flesh potato is filled with Beto-carotene, which is known to benefit the eyes, and the purple potato contains anthocyanins, a powerful antioxidant. They are surely a healthy root veggie, low in cholesterol and fat and high in vitamins and nutrients. If you want to know more about them, check out this link from the Livestrong website.
The Topping
Add some fun textures to create the perfect balance to this earthy soup. I’ve added crunchy croutons and crumbled feta to get this lovely salty kick and fresh dill for its acidity. These toppings work wonderfully well with this type of soup, thick enough to hold them on its surface. No croutons? No problem, any crunchy veggie chips, whether beet chips or even orange sweet potato chips, would work great here, too. The feta could be replaced with fresh goat cheese and the dill with polyvalent basil. You are the chef!
Important Notes
- This soup should never boil because of its cream content. You bring it to a fume or a maximum of one bubble. It’s a warm soup, not burning hot.
- Roast the sweet potatoes, but not until they turn brown; otherwise, you’ll get a brown soup.
- The vinegar, even if in small quantity, must go at the end of cooking, and don’t even think about skipping this step; it’s the most important one to balance out the earthiness of the soup. You can adjust the quantities depending on the acidity level of your vinegar.
Other Sensational Soups
- Butternut Squash Soup with Cream Cheese
- SHIITAKE MUSHROOM SOUP
- HEALTHY CORN CHOWDER
Purple Sweet Potato and Beet Soup
Purple Sweet Potato and Beet Soup
5 from 19 votes
Print Recipe Pin Rate Recipe
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Course: Appetizer, Soup
Cuisine: Fusion
Keyword: beet, beetroot, cream, cream cheese, dill, feta, purple, roasted, Soup, sweet potato
Servings: 4 people
Calories: 373kcal
Author: Marie Breton
Ingredients
- 3 purple sweet potatoes
- 1 beetroot raw or precooked
- 200 ml cream
- 200 ml water
- 1 red onion
- 3 garlic cloves chopped
- 2 tbsp white wine or cider vinegar
- 1 tbsp olive oil
- 2 branches fresh dill
- salt and pepper
Toppings *optional
- feta cheese
- fresh dill
- croutons
Metric – US Customary
Instructions
Start by peeling and cutting the potatoes, onion, garlic cloves (and beetroot if raw), add a drizzle of olive oil, salt and pepper, and roast on a parchment-covered rack in the oven at 180°C (350F) for 25 minutes.
Once roasted, add to a blender or food processor with the rest of the ingredients and blend until hom*ogenous.
Warm up gently the soup before serving, until first bubble burst and no more.
Add the toppings and serve.
Video
Notes
This soup is served with extra feta, dill, and croutons toppings.
Nutrition
Calories: 373kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 128mg | Potassium: 744mg | Fiber: 6g | Sugar: 11g | Vitamin A: 24832IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 1mg
Nutrition Facts
Purple Sweet Potato and Beet Soup
Amount per Serving
Calories
373
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
19
%
Sodium
128
mg
6
%
Potassium
744
mg
21
%
Carbohydrates
41
g
14
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
24832
IU
497
%
Vitamin C
9
mg
11
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Pin me!
