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Spiced Beetroot, Carrot and Tomato Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Mom’s Spiced Beetroot, Carrot and Tomato Soup. My favorite of them all.

Ingredients

  • 2 ripe red tomatoes
  • 1 large beetroot
  • 2 carrots
  • 1 large potato
  • 2 garlic cloves
  • 1 small piece ginger
  • 1 large onion
  • 1 bay leaf
  • 4 cloves
  • 1/2 tsp black peppercorns
  • 1 cup chopped coriander stalks
  • 4-5 cups water/ vegetable stock
  • 2 tbsp olive oil
  • 1/4 tsp crushed black pepper
  • salt to taste
  • optional - butter and/or cream

Instructions 

  • In a pressure cooker, heat 2 tbsp olive oil (or any other oil of your choice).
  • Add a bay leaf, 4 cloves and 1/2 tsp black peppercorns. Stir for 30 seconds.
  • Add a roughly chopped onion, 2 smashed garlic cloves and a small piece of ginger. Sauté till light brown.
  • Now add 2 tomatoes cut into quarters, 1 beetroot peeled and cut into quarters, 1 peeled potato cut into quarters and 2 carrots roughly chopped. Give these a good mix and add a handful of cilantro stalks. To this add 4-5 cups of water/ stock, mix well and pressure cook for about 8-10 whistles.
  • Blend the mixture using a hand immersion blender once the steam has released from the pressure cooker.
  • Strain the soup into a pan and simmer on low flame for about 5 mins.
  • Add seasoning (salt and pepper) and serve hot.
  • You may choose to add a dollop of butter/ cream if you want a rich soup.
Course: Appetizer, Side Dish
Cuisine: American, Indian
Keyword: Beetroot soup, Soup, Tomato soup, Vegetarian Soup