Tomato Carrot Beetroot Soup
Tomato Carrot Beetroot soup is a sweet, tangy, rich soup with the goodness of all the three vegetables in one bowl of soup. Extremely easy, and a delicious soup to put together.
Equipment
Ingredients
- 4 medium red tomato, quartered
- 2 large carrot, peeled and chopped into chunks
- 1 small beetroot, peeled and chopped into chunks
- salt and pepper, to taste
- Honey or Jaggery, as per taste
- white vinegar, as required
- 1-½ cup water or broth
Instructions
Instant Pot Soup
- In the inner pot of Instant Pot, add chopped tomatoes, carrots, beetroot, water or broth, salt to taste.
- Close the Instant Pot lid with pressure valve on sealing position. Pressure cook on high pressure for 5 minutes. Allow 10 minutes of natural pressure release.
- Open the Instant Pot, using an immersion or handheld blender blend the soup to a fine puree.
- Sieve the soup through a fine mesh strainer for a smooth texture. Return the soup to the Instant pot, add vinegar or honey, to balance the tangy and sweet flavor of the soup.
- Turn ON saute mode, bring the soup to a gentle boil. Adjust the seasonings - salt and pepper.
- Turn off the Instant Pot. Enjoy this soup with some croutons or some crackers!!
For Stovetop Pot Method:
- In a pot, add all the ingredients. Cover and simmer until vegetables are cooked. This will take around 10-15 minutes.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
For Stovetop Pressure Cooker Method:
- In a stove-top pressure cooker, add all the ingredients. After the first whistle reduce the heat and cook for 5 minutes. Let pressure release naturally.
- Follow the rest of the recipe as discussed earlier for Instant Pot.
Notes
- Depending upon the tartness of the tomatoes, add honey or vinegar to balance the taste.
- If you prefer thick consistency, add water accordingly while cooking. You can always add more water later if required. I just add enough water to cover the veggies.
- To thicken the soup, reduce the soup further to a desired consistency. OR use some cornstarch slurry. Equal amount of water and cornstarch, add it gradually, until the soup thickens to a desired consistency. Turn off heat.
Nutrition
Nutrition Facts
Tomato Carrot Beetroot Soup
Amount per Serving
Calories
34
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Sodium
44
mg
2
%
Potassium
323
mg
9
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
6537
IU
131
%
Vitamin C
12
mg
15
%
Calcium
22
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
tomato carrot beetroot soup, tomato carrot soup, tomato soup