Beetroot carrot soup is made from beetroot, carrot, tomato, ginger, garlic, and a couple of aromatic powdered spices. The steps to make beetroot carrot soup at home are very easy, as described in my recipe, and you can make it very quickly.
KEY TAKEAWAYS
- Beetroot and carrot soup is a tasty and healthy appetizer.
- Enjoy the soup hot with garlic bread, multigrain toast, light snacks, or with salads.
- Beetroot and carrot soup tastes a little sweet, creamy, earthy, and spicy.
- Other similar soups are pumpkin and carrot soup, tomato beetroot soup, carrot ginger soup, sweet potato and carrot soup, beetroot spinach soup, mixed veg soup, and beetroot and coconut soup.
The Ingredients:
- 1 piece beetroot (medium size, diced roughly)
- 1 piece carrot (medium size, diced roughly)
- 2 pieces tomato (medium size, cut roughly)
- 1 piece ginger (inch size, peeled)
- 6 cloves garlic (peeled, whole)
- 1 glass water
- 1 tsp butter (or ghee)
- ¼ tsp black pepper powder
- ¼ tsp chaat masala powder
- 1 tsp sugar
- Salt to taste
- Coriander leaves (a stem for garnishing)
I got this wonderful and healthy recipe from a school nurse during a health check-up camp. While waiting for my son’s turn, I chatted with her and admired the food she was eating between breaks. She smiled and told me how it keeps her energy level up. I asked her for the recipe and noted it down.
I made it that weekend at home. My husband said it was nutritious yet comforting, and my boys liked the mild flavors. Now, it is our special appetizer, and we have it when we need something quick and healthy. That moment reminded me that care providers often know the most healing recipes, ones they feed themselves to keep going.
How to Make Beetroot and Carrot Soup? (Step by Step Guide with Images)
Step 1: Take 1 piece of carrot (medium size, diced roughly), 1 piece of beetroot (medium size, diced roughly), 2 pieces of tomato (medium size, cut roughly), 1 piece of ginger (inch-sized, peeled), and 6 cloves of garlic (peeled, whole) in a pressure cooker and add 1 glass of water to it.
Step 2: Close the lid and cook on a high flame for 5 minutes.
Step 3: After 5 minutes, switch off the flame of your gas stove, remove the pressure cooker, open the lid, and pour the water in a bowl. Keep the bowl of water aside, as it will be needed later.
Step 4: Transfer the boiled vegetables to a mixer.
Step 5: Grind them once to get a coarse paste. Now, add the water to the paste that you had removed from the boiled vegetables earlier.
Step 6: Blend it again to a smooth puree. Mix and check the consistency. Add more water if required.
Step 7: Now, switch on the gas stove and heat 1 tsp of butter or ghee. When it is hot, add ¼ tsp black pepper powder to it. Fry for about 20 seconds.
Step 8: Now, add the puree and mix it nicely.
(Pro tip: If needed, you may add more water at this stage).
Step 9: Then, add ¼ tsp of chaat masala powder, 1 tsp of sugar, and salt to taste. Give it a nice mix and cook it for about 2 minutes.
Step 10: Check the final consistency. It should be as thick as shown in the image below.
Step 11: Your beetroot and carrot soup is ready. Transfer it to a serving bowl and garnish it with a stem of coriander leaves, and enjoy this healthy soup hot.
Recipe Card
Beetroot and Carrot Soup | Gajar Aur Chukander Ka Soup
Ingredients
- 1 piece beetroot medium size, diced roughly
- 1 piece carrot medium size, diced roughly
- 2 pieces tomato medium size, cut roughly
- 1 piece ginger inch size, peeled
- 6 cloves garlic peeled, whole
- 1 glass water
- 1 tsp butter or ghee
- ¼ tsp black pepper powder
- ¼ tsp chaat masala powder
- 1 tsp sugar
- Salt to taste
- Coriander leaves a stem for garnishing
Instructions
- Take 1 piece of carrot (medium size, diced roughly), 1 piece of beetroot (medium size, diced roughly), 2 pieces of tomato (medium size, cut roughly), 1 piece of ginger (inch size, peeled), 6 cloves of garlic (peeled, whole) in a pressure cooker and add 1 of glass water in it.
- Close the lid and cook on a high flame for 5 minutes.
- After 5 minutes, switch off the flame of your gas stove, remove the pressure cooker, open the lid, and pour the water in a bowl. Keep the bowl of water aside as it will be needed later.
- Transfer the boiled vegetables to a mixer.
- Grind them once to get a coarse paste. Now, add the water to the paste that you had removed from the boiled vegetables earlier.
- Blend it again to a smooth puree. Mix and check the consistency. Add more water if required.
- Now, switch on the gas stove and heat 1 tsp of butter or ghee. When it is hot, add ¼ tsp black pepper powder to it. Fry for half about 20 seconds.
- Now, add the puree and mix it nicely. (Pro tip: If needed, you may add more water at this stage).
- Then, add ¼ tsp of chaat masala powder, 1 tsp of sugar and salt to taste. Give it a nice mix and cook it for about 2 minutes.
- Check the final consistency. It should be as thick as shown in the image below.
- Your beetroot and carrot soup is ready. Transfer it to a serving bowl and garnish it with a stem of coriander leaves and enjoy this healthy soup hot.
