Preheat oven to 400°F. Prep beets and sweet potato. Quarter beets (leaving skin on) and cut peeled sweet potatoes into similar size pieces.
Place beets and sweet potato on a large baking sheet. Cover lightly with foil. Roast 20-30 mins (they should be fork tender when done).
Remove from oven and set aside. After beets have cooled slightly, carefully remove skins (optional).
Using a large soup pot, sauté onion, mushrooms, carrot, and garlic in oil for ~15 mins on low-medium heat. Stir frequently. Season with a pinch of salt and fresh pepper.
Add broth, beets, and sweet potatoes to the pot. Bring to a boil, then reduce heat and simmer for ~10 mins.
Turn off heat and add liquid aminos. Adjust seasonings according to taste. Let cool slightly.
Place Borscht into a high-speed blender, a little at a time, and blend until creamy.
Prepare noodles according to directions on package. Drain and rinse in cold water.
Ladle soup into bowls and top with noodles. Top with fresh dill or parsley and serve warm.
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