Ingredients
Vegetables
- 3 purple sweet potatoes
- 1 precooked beetroot
- 1 red onion
- 3 garlic cloves, chopped
Liquids and Dairy
- 200 ml cream
- 200 ml water
- 100 g cream cheese
Seasonings and Oils
- 2 tbsp cider vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 branches fresh dill
Toppings (Optional)
- Feta cheese
- Fresh dill
- Croutons
Instructions
- Prepare the vegetables: Peel and chop the purple sweet potatoes, red onion, and garlic cloves. If your beetroot is raw, peel and chop it as well. Drizzle all vegetables with olive oil and season generously with salt and pepper.
- Roast the vegetables: Spread the prepared vegetables on a parchment-lined baking sheet or rack. Roast in a preheated oven at 180°C (350°F) for 25 minutes until tender and caramelized.
- Blend the soup: Transfer the roasted vegetables to a blender or food processor. Add the cream, water, cream cheese, cider vinegar, and fresh dill. Blend everything together until smooth and creamy.
- Warm the soup: Pour the blended soup into a pot and gently warm it on the stovetop over low heat. Heat until just before it begins to boil, with the first bubble appearing, stirring occasionally.
- Serve with toppings: Ladle the warm soup into bowls and garnish with optional toppings such as crumbled feta cheese, fresh dill sprigs, and croutons for added texture and flavor.
Notes
- Feta, fresh dill, and croutons are optional toppings that add flavor and texture but can be omitted for a dairy-free or simpler version.
- Using precooked beetroot helps reduce roasting time and ensures even cooking.
- Adjust cider vinegar to taste for the desired acidity level.
- For a vegan variation, substitute cream and cream cheese with plant-based alternatives and omit feta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Soup
- Method: Roasting
- Cuisine: Fusion
