How to Cook Delicious Beetroot and carrot soup

Beetroot and carrot soup. Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks. Heat the olive oil in a large saucepan. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes.

Beetroot and carrot soup beet soup recipe with detailed photo and video recipe. a healthy and flavoured soup recipe made with beetroot, carrots, tomatoes and onions. it is a tasty appetizer or meal starter recipe which can also be served as a meal for kids and patients with indigestion problems. beet soup can be made with just beetroot, but i have flavoured with other. Tomato, Beetroot and Carrot soup – A vibrant and bright soup with rich creamy texture and a hint of spice from whole cinnamon and freshly ground black pepper. Growing up, I remember eating tomato soup made frequently by my mom. You can have Beetroot and carrot soup using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beetroot and carrot soup

  1. It’s 1 of beet root.
  2. It’s 2 of carrot.
  3. Prepare 1 of tomato.
  4. Prepare 3-4 of garlic.
  5. Prepare 1/2 inch of ginger.
  6. Prepare 2 tsp of butter.
  7. Prepare 1 tsp of all propose flour.
  8. You need to taste of Salt.
  9. Prepare 1/4 tsp of black pepper.
  10. Prepare to taste of Seasoning.
  11. You need of Sev for garnish.
  12. It’s 1/4 cup of chopped corriander.

Many times it was her go-to recipe for holiday parties and it was a healthy way to start the first course. Place beets and carrots in a bowl. Arrange the vegetables on prepared pan. In a food processor, purée soup in batches.

Beetroot and carrot soup step by step

  1. In the pre-heated pressure cooker or pressure pan, without the lid on medium heat, add beets, carrots tomato, garlic, ginger, and salt.Add water and close the lid. Lock the pressure cooker and cook for 4-5 whistles..
  2. Remove from heat and wait for the pressure to come down on its own. It would take about 10 minutes..
  3. Blend the cooked veggies until puree. Strain it through a metal sieve..
  4. Heat butter in a pan, add finely chopped garlic and just sauté. Now add all propose flour mix it well and cook it till lightly add puree. Add puree very slowly and disclosed lumbs and add water..
  5. Add black pepper powder and coriander and seasoning and add salt also as per taste. Mix it well and cook 2-3 minutes. Just one boiled and off the flame..
  6. Serve the hot beetroot and carrot soup immediately. Garnish with sev and coriander..

Serve hot or cold, garnished with cilantro leaves. Serve it with a dollop of sour cream or yoghurt and some buttered rye toast. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. This recipe is from I am guessing on prep time as I pulled the carrots and beets from the garden, etc.