Boost your immune system with a soul-warming Beet Soup with Sweet Potato. This vibrant, 100% vegan soup is loaded with nutrient-dense vegetables—red beets, sweet potatoes, carrots—plus fresh ginger and garlic for comfort and flavor. It’s easy to make, full of fiber and antioxidants, and the kind of bowl you’ll crave all winter long.
This post was originally published on February 12, 2018, and updated with new information and photos on October 27, 2025.
This beet soup is a hearty, warming dish that showcases the whole beet—roots, stalks, and greens. The beets bring earthy sweetness and plenty of fiber and vitamins; sweet potatoes add creamy texture and complex carbohydrates; carrots round out the flavor with natural sweetness; and ginger and garlic add warmth and anti-inflammatory benefits. Celery contributes a mild savory base and extra fiber. The recipe is straightforward: a bit of chopping, a sauté, and a simmer until everything is tender.
Ingredients
Extra virgin olive oil: Use EVOO for sautéing, or a neutral oil like avocado oil.
Onion: Yellow or red onion provides a savory base; red is slightly sweeter.
Garlic: Minced cloves for savory depth and health-promoting compounds.
Jalapeño pepper: Optional, for a touch of heat.
Ginger: About a 1½-inch knob, minced or grated for bright, warming flavor.
Celery: Chopped stalks add subtle savory notes and fiber.
Beet stalks and greens: Nutritious and flavorful—use the whole beet. If you don’t have greens, substitute Swiss chard, spinach, or kale.
Carrots: Diced carrots add sweetness and body.
Beets: Peeled and cubed, beets are the star—earthy, sweet, and full of nutrients.
Vegetable broth or stock: About 6 cups. Alternatively use water with 2 tablespoons of vegetable bouillon paste or 2 bouillon cubes.
Sweet potato: Peeled and cubed, it makes the soup more substantial.
Red wine vinegar: 3–4 tablespoons to brighten and balance the flavors.
Fresh parsley: Chopped for garnish.
Salt and black pepper: To taste.
How to Make Beet Soup
Prepare a cutting board, a sharp knife, and a large soup pot. The steps are simple and forgiving.
- Sauté aromatics: Warm 1 tablespoon of oil in a large Dutch oven or soup pot over medium heat. Add 1/2 medium diced onion, 4 minced garlic cloves, 1 seeded and minced jalapeño (optional), 2 tablespoons minced or grated ginger, 1 cup chopped celery, and 1/2–1 cup chopped beet stalks. Sauté about 5 minutes, until the onions are translucent.
- Add beets and carrots: Stir in 2 cups cubed beets and 1 cup diced carrot; sauté another 3 minutes.
- Add broth and simmer: Pour in 6 cups vegetable broth (or water plus bouillon) and 1 teaspoon black pepper. Increase heat to medium-high to bring to a boil, then reduce to medium and simmer with the lid ajar for 10 minutes. Add extra broth if you prefer a thinner soup.
- Mix in sweet potatoes and greens: Add 2 cups cubed sweet potato and cook with the lid ajar for about 20 minutes, until beets and sweet potatoes are tender. Stir in 2 cups chopped beet greens (or Swiss chard) and cook 3–5 minutes more until tender.
- Finish and serve: Remove from heat, stir in 3–4 tablespoons red wine vinegar, and season with salt to taste. Serve hot, garnished with chopped parsley.
Recipe Tips
- Chop vegetables uniformly: Smaller, even pieces cook more consistently.
- Use the whole beet: Stalks and greens add flavor, texture, and nutrition while reducing waste.
- Avoid overcooking: Simmer at medium to medium-high heat; very high heat can dull the beets’ bright color.
- Protect surfaces from stains: Lightly oil your cutting board to help prevent beet juice from staining wood.
Recipe Variations
Try these easy variations to adapt the soup to your preferences.
- Add beans: For extra heft, stir in white beans (cannellini or Great Northern) or cubed white potatoes.
- Use squash: Replace sweet potato with butternut squash for a seasonal twist.
- Make it creamy: Swirl in coconut milk or cream at the end for a richer, velvety texture.
Serving Suggestions
Garnish the soup with chopped parsley and optional jalapeño slices. Roasted crispy beans or pita and crusty bread are great for dunking. Serve alongside a crisp salad for a complete meal.
Storage Directions
- Refrigerate: Cool completely, then store covered in an airtight container for up to 5 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or gently on the stovetop.
- Reheat: Warm on the stovetop over medium heat or microwave in short intervals until heated through.
Frequently Asked Questions
Borscht is an Eastern European beet soup that often includes cabbage, potatoes, and sometimes meat. This recipe is vegan and does not include cabbage, though you can add it if you like.
The most common mistake is cooking beets at too high heat, which can cause them to lose their bright color. Maintain medium to medium-high heat for best results.
Yes. This soup combines fiber-rich vegetables, vitamins, minerals, and antioxidants, making it a nutritious choice for many diets.
More Comforting, Wholesome Soup Ideas
- Sweet Potato Soup
- Curried Parsnip Soup
- Collard Miso Soup
- Butternut Squash Lentil Soup
- Red Lentil Carrot Soup
- Sweet Potato Tortilla Soup
Hearty Beet Soup with Sweet Potato
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 medium yellow or red onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp ginger, minced or grated (about 1½-inch knob)
- 1 cup chopped celery (about 2 stalks)
- 1/2–1 cup chopped beet stalks (or Swiss chard stalks)
- 1 cup diced carrot (about 1 large carrot)
- 2 cups cubed beets, peeled (about 2 large beets)
- 6 cups vegetable broth (or water plus 2 tbsp vegetable bouillon paste or 2 bouillon cubes)
- 1 tsp black pepper
- 2 cups cubed sweet potato (about 2 small sweet potatoes)
- 2 cups chopped beet greens (or Swiss chard greens)
- 3–4 tbsp red wine vinegar
- 1 cup chopped fresh parsley, for garnish
Instructions
- Warm the oil in a large Dutch oven over medium heat. Add onion, garlic, jalapeño, ginger, celery, and beet stalks; sauté about 5 minutes until the onion is translucent.
- Add beets and carrots; sauté 3 more minutes.
- Add vegetable broth and black pepper. Bring to a boil over medium-high heat, then reduce to medium and simmer with the lid ajar for 10 minutes.
- Add sweet potatoes and cook with the lid ajar for about 20 minutes, until beets and sweet potatoes are tender.
- Stir in beet greens and cook 3–5 minutes more until tender.
- Remove from heat, stir in red wine vinegar, season with salt, and serve hot garnished with parsley.
Notes
Storage Directions
- Refrigerate: Cool completely and store in an airtight container up to 5 days.
- Freeze: Freeze in a freezer-safe container up to 3 months. Thaw in the fridge or gently on the stovetop.
- Reheat: Warm on the stovetop over medium heat or microwave in short bursts.
Recipe Pro-Tips
- Chop vegetables small and evenly for consistent cooking.
- Use beet greens and stalks for extra flavor and nutrition.
- Don’t overcook—keep heat at medium to preserve the beets’ color.
- Lightly oil your cutting board to help prevent beet stains.