This creamy beetroot and potato soup has a pretty colour and rich flavour from roasting the potatoes and beetroot beforehand.
Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them. - 18 Jul 2011 (Review from Allrecipes US | Canada)
The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up. - 22 Aug 2011 (Review from Allrecipes US | Canada)
A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it. - 09 Dec 2011 (Review from Allrecipes US | Canada)