Roasted Red Velvet Soup – 💖

A loving combination of veg & spices that also warms the heart! I actually came up with this recipe as I always seem to have a load of leftover veg in the fridge to use up. This is great as a meal on it’s own, or as a starter for your special Valentine’s dinner. Using a homemade organic chicken bone broth is an excellent way to help support & soothe your entire digestive system, including your immune system – perfect for this time of year!

  • 3 sweet potatoes, roasted whole with skin on
  • 4 organic beetroots, washed (but not peeled!) quartered & roasted
  • 2 sweet red peppers, roasted
  • 1L hot chicken bone broth, veg stock, or water
  • 1 tin of coconut milk, solid part only (can be refrigerated in advance to harden)
  • 3 inch piece of fresh ginger, grated
  • 1 tbsp curry powder (or more depending on your taste)


  1. In a large saucepan, break apart the sweet potato skins and empty the flesh into the pan along with the beetroot, peppers and broth/stock or water, if using. Bring to a boil and then turn off the heat.
  2. Using a hand stick blender or blender (in batches), blend the soup until smooth. Add extra water to thin to desired consistency if needed.
  3. Stir in the coconut milk, plus the grated ginger and curry powder, to taste.


Nutrients in a bowl: Beetroot is a good source of folate, manganese, beta carotene (a pre-cursor to vitamin A), vitamin C (helps support adrenal function), iron & fibre. Sweet potatoes are excellent for vitamin B6 (nervous system support), potassium, niacin, vitamin A (liver support), beta carotene, fibre & betaine (liver function & kidney protection). Red Peppers contain vitamin B6, vitamin C, and vitamin A amongst other beneficial minerals! Ginger root is an anti-inflammatory and therefore helps to support the immune system. (1)

Intolerances: Peppers (nightshade family)

Source: The Natural Chef by House of Cuckoo



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