A striking appearance and a creamy, luscious texture catch your attention, but the strong flavor in this marvelously flavorful beet soup will make it worth cooking this time and time again. Try this beautiful pink and potato beetroot soup and add it to your new favorites list.

– 1 cup of dry brown or red lentils – 4 tablespoons of olive oil, divided – 2 garlic cloves, crushed – ¼ teaspoon of cumin seeds – ¾ teaspoon of salt, (or more, to taste) – ¼ teaspoon of paprika, (optional) – 1 teaspoon of black pepper – 1 cup water that the lentils boiled in – ¼ cup of tahini – Juice of half a lemon, (or lime) – 3 tablespoons of extra virgin olive oil (or regular olive oil) – 1 tablespoon of minced parsley or minced cilantro


In a medium Dutch oven or large saucepan, cook the bacon over medium-high heat until it has released most of the fat and the bacon bits are crispy. Remove the bacon bits from the pan and let them rest on a paper towel until needed.

Step 1:

Keep the Dutch oven on the stove, but lower the heat to medium-low. Add the onion, beetroot, and potato, and cook stirring, until the onions become translucent.

Step 2:

Add the broth to the pot, cover, and simmer until the potatoes and beetroot are fork-tender (an estimate of 15 minutes).

Step 3:

Turn off the stove, and stir in the heavy cream. Blend until the mixture is very smooth. You may need to let it cool down a bit before blending. Season with salt and pepper to taste, then return to the pot and reheat. If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit more water.

Step 4:

In a skillet or frying pan, heat the butter over medium heat. Add the bread cubes and cook, turning until they are crispy and have browned a bit.

Step 5:

Serve the soup alongside sour cream to drizzle and croutons and bacon bits to add on top.

Step 6:

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