Place beets in a large saucepan, and cover with water. Cut the sweet potatoes in half, lengthwise and use a spoon to remove their flesh. It’s certainly sweet, spicy and flavorful soup. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Mix sweet potatoes and beetroot with your hands, then bake them into preheated oven to 180°C for about 1 hour, mixing and turning potato and beetroot chunks time by …

Drain, cool, peel, and dice. If you love sweet potatoes and beets like me, you will fall in love with this recipe. Their flavors will really come out.

Transfer to a food processor and beat until pureed. I make the basic sweet potato soup with veggies stock and embellish it with spices like smoked paprika, garlic powder, and black pepper. Add the grated beetroots, breadcrumbs, bulgur, boiled quinoa, sautéed vegetables from pan, salt and pepper.