Roast your beetroot and set aside to cool.
In a large pot, sauté onion until translucent.
Add carrots, sweet potato, celery, your roasted beetroot, garlic powder, oregano, basil, onion powder, vegetable stock and salt/pepper. Bring to a boil and then reduce to a simmer for 25 minutes (until vegetables soft).
Set aside to cool.
Once cooled, transfer to a blender along with olives. Blend until smooth.
If too thick, add filtered water until desired consistency.
Pour into an airtight glass jar and store in the fridge.