Roasted Beet & Sweet Potato Soup

Weather getting you down? Consider this Roasted Beet & Sweet Potato Soup a warm ray of sunshine on a cold day! My secret ingredients? Patak’s curry paste for insta-flavour and a can of white beans to add some protein / fibre to the mix. Purées into a thick, beautifully coloured dish!

Ingredients

• 2 Tbsp vegetable oil + 1Tbsp
• ½ Onion, diced
• 2-3 large beets, peeled, cut into cubes
• 1 large sweet potato, peeled, cut into cubes
• 1-2 Tbsp Patak’s curry paste
• 1 Can white beans, drained and rinsed
• 500ml vegetable stock
• Salt & pepper, to taste
• For Toppings
• Chopped fresh herbs of choice
• Plain Greek yogurt

Directions

1. Preheat oven to 375. Toss beets and sweet potato in 2 Tbsp oil. Roast until fragrant, about 20-25 minutes.
2. Sauté onion in 1 Tbsp oil. Add roasted vegetables, beans. Add curry paste. Stir until combined.
3. Pour vegetable stock until vegetables just covered. Bring to boil then lower to simmer. Simmer until vegetables soft, about 10-15 minutes.
4. Puree in blender or with immersion blender. Serve topped with a dollop of
5. Greek yogurt and chopped herbs