Jump to RecipeJump to VideoPrint Recipe
Beet & carrot soup
Soup is often termed as appetizers, however it can be filling and scrumptious if made at home, with the correct ingredients. You must have tried lemon coriander soup, tomato soup, mushroom soup and sweet corn, but have you ever tried a beet and carrot soup? It might not sound so appetizing at first, but let’s try to make it our way and you will keep making this at home.Print RecipePin Recipe Prep Time 15 mins Course Soup Servings 1 bowlCalories 85 kcal
Ingredients
- 1 Beetroot, chopped
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Garlic, minced
- 1 inch Ginger, minced
- 1 tsp Olive Oil
- 1/2 tsp salt
- 1 tsp Pepper Powder
- A Handful of Spinach
Instructions
- First, boil some water for your carrots, beats and onions
- Once they are cooked, take a blending jar, put in the carrots, onions and beets to make a smooth paste.
- Next, take a sauce pan and melt 1 teaspoon butter
- Add bay leaves, garlic, and cumin seeds until it crackles.
- Pour in the puree and cook for a minute.
- Season with salt, pepper, and red chilli powder, and cook for a few minutes over medium heat.
- Pour in the veggie stock and let it simmer.
- Add in the lemon juice.
- Remove it from the heat once it has thickened and serve hot
Video
Keyword beetroot, carrot, soup