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Parve
Easy
4 Servings
Allergens 
No Allergens specified
Yeah, this soup has a long name. I have no idea how the idea of the combo of carrots and golden beets came into my head. When I saw that the soup needed thickening, before I reached for the rice or flour, I thought, Rosh Hashanah, sweet… potato. And the rest, as they say, is history. P.S. You’re going to love this soup. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 cup chunked golden beets
1 cup chunked sweet potato
Gefen Olive Oil, for tossing
3 tablespoons avocado oil
1 pound (1/2 kilogram) carrots, chunked
1 medium onion, chunked
4 cups chicken or vegetable broth
1 teaspoon salt (see note)
1/8 teaspoon white pepper (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Toss beets and sweet potatoes with olive oil and bake for half an hour or until they’re somewhat soft. (They’ll be cooking in the soup later, so don’t worry if they’re still a drop hard.)
Meanwhile, heat avocado oil in pot and add carrots and onion. Sauté for 15–17 minutes. Add roasted vegetables and broth to the pot and cook for half an hour. Puree using an immersion blender.
This soup gets thicker as it cools down. Feel free to add a cup of broth to thin it out if you like it that way.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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Can this be frozen?
Yes