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.