Beetroot & carrot soup
This recipe belongs to my mother in law, again its her way adding some goodness into our diet. She worked for 30 years relentlessly and yet managed such gorgeous meals for the family. Here I see my myself passing out even after detailed lunch. Spinach & bean soup, mixed vegetable soup, beetroot & carrot soup, tomato & beetroot soup were regular additions to everyday meal. The key to these soups were not having one overpowering flavour and the ratio played a very key role. And that last dollop of butter. Heaven !! 🙂
Beetroot & carrot soup
Recipe Type: Soup
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
Beetroot & carrot soup : Blend this vibrant beta-carotene soup then serve hot with some toasted sourdough or Baguette for extra crunch.
Ingredients
- 1 large carrot, peeled and diced
- 1 large beetroot, peeled and diced
- Salt to taste
- A sprinkle of freshly ground black pepper
- Dollop of butter
Instructions
- Boil the veggies in a pressure cooker for 3-4 whistles.
- Allow it to cool down then blitz it in the blender to a smooth consistency.
- I generally sieve the soup and remove any bits and rough fibre.This gives a smooth feel to the soup rather than a heavy fibrous spoonful consistency.
- Then I give it a quick boil with salt, pepper and butter.
- And its ready to serve.