Cozy Homemade Beetroot & Carrot Soup Recipe

I’ll be honest with you—beetroot used to intimidate me. Those crimson stains that turn your kitchen into what looks like a crime scene, the earthy flavor that can go from sophisticated to dirt-like in seconds. But this soup changed everything. When you combine sweet carrots with that gorgeous beetroot and add just the right touch of ginger, something magical happens. The pressure cooker makes it foolproof, and the results will surprise you.

Why You’ll Love this Cozy Homemade Beetroot & Carrot Soup

Nothing beats the satisfaction of watching that vibrant crimson soup swirl into your bowl, especially when you’ve made it from scratch in your own kitchen.

This beetroot and carrot combination delivers comfort in every spoonful, plus that gorgeous ruby color that makes even my basic white bowls look fancy.

I love how simple ingredients transform into something so warming. The earthy sweetness from beetroot pairs beautifully with carrots, while ginger adds just enough zip to keep things interesting.

Plus, it’s practically foolproof – perfect for those days when you want something nourishing without the fuss.

What Ingredients are in Cozy Homemade Beetroot & Carrot Soup?

This recipe keeps things beautifully simple with ingredients you can find at any grocery store. I’m talking about the kind of basic pantry staples and fresh vegetables that don’t require a treasure hunt through specialty markets or a second mortgage to afford.

The ingredient list here is pleasantly short, which means less prep time and more time to actually enjoy the cooking process. You’ll notice how each ingredient has a specific job – the beetroot brings that stunning color and earthy sweetness, while the aromatics build layers of flavor that make your kitchen smell absolutely amazing.

Ingredients:

• 1 teaspoon butter
• 1 bay leaf
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 shallots, halved
• 1½ cups beetroot, cubed
• 1 carrot, cubed
• 1 tomato, chopped
• ½ teaspoon salt
• 2 cups water
• 1 teaspoon pepper, crushed
• Cream for garnish
• Fresh mint for garnish

Ingredient Notes and Substitutions

When it comes to the beetroot, fresh is definitely the way to go here. Those vacuum-sealed pre-cooked ones work in a pinch, but you’ll get so much more flavor from raw beetroot that you cube yourself.

Just wear gloves unless you’re going for the “I murdered someone with my bare hands” look on your fingers.

Shallots bring a gentler onion flavor than regular yellow onions, but honestly, if you only have regular onions hanging around, use about half a medium one instead. The world won’t end, and your soup will still taste fantastic.

For the ginger, fresh is really important here since it adds that bright, warming note that dried ginger just can’t match. If your ginger has been sitting in your fridge since the Clinton administration, it’s time to get fresh stuff.

The cream garnish is completely optional, but it does add a lovely richness and creates that Instagram-worthy swirl effect. Heavy cream works best, but even a dollop of sour cream or Greek yogurt can work if that’s what you have on hand.

How to Make this Cozy Homemade Beetroot & Carrot Soup

This soup comes together faster than you might expect, especially if you’re using a pressure cooker. The whole process takes about 30 minutes from start to finish, which means you can go from “what’s for dinner” panic to having something legitimately impressive simmering on your stove.

Getting Started with the Aromatics****

First things first – heat that 1 teaspoon of butter** in your pressure cooker over medium heat. Once it’s melted and starting to foam a little, toss in the bay leaf and let it sizzle** for about 30 seconds. You’ll know it’s ready when your kitchen starts smelling like you actually know what you’re doing in there.

Next comes the holy trinity of flavor building. Add your 2 minced garlic cloves**, the 1 inch of grated ginger**, and those 2 halved shallots** to the pot. Sauté everything together until the shallots start looking translucent** and your kitchen smells like heaven, which usually takes about 2-3 minutes.

Don’t let the garlic get brown and bitter – nobody wants angry garlic ruining their soup.

Adding the Vegetables

Now for the main event. Toss in your 1½ cups of cubed beetroot**, 1 cubed carrot, and 1 chopped tomato along with the ½ teaspoon of salt. Give everything a good stir** and let it all sauté together for about 2 minutes.

This step helps concentrate the flavors and gets the vegetables acquainted with each other before their pressure cooker spa treatment. The tomato might look a little out of place here, but trust me on this one.

It adds just enough acidity to brighten up all that earthy beetroot flavor without making the soup taste like marinara sauce gone wrong.

Pressure Cooking Magic

Pour in your 2 cups of water** and give everything one final stir before sealing up that pressure cooker. Cook for 3-4 whistles**, which translates to about 12-15 minutes depending on your particular pressure cooker’s personality.

Some are drama queens, others are strong and silent types. Once the cooking time is up, let the pressure release naturally for about 10 minutes before opening. This isn’t just about safety – though obviously don’t blow yourself up – it also lets the vegetables finish cooking in all that residual heat.

Blending and Finishing

Here’s where things get messy if you’re not careful. Remove that bay leaf first because nobody wants to fish it out of a blended soup later. Then blend your vegetables until smooth. You can use an immersion blender right in the pot if you’re feeling brave, or transfer everything to a regular blender in batches if you prefer to keep the chaos contained.

Transfer your smooth vegetable paste back to the pot and gradually add the reserved cooking water until you hit your preferred consistency. Some people like their soup thick enough to stand a spoon in, others prefer something you can actually sip.

This is your soup, make it how you want it. Bring everything to a gentle boil, then stir in that 1 teaspoon of crushed pepper****. Taste and adjust the seasoning if needed – sometimes the vegetables need a little more salt to really shine.

The Final Touch

Ladle your soup into bowls and add a swirl of cream and a few fresh mint leaves on top. The cream creates these beautiful marbled patterns that make you look like you went to culinary school, and the mint adds this bright, fresh note that cuts through all that rich earthiness perfectly.

Serve this immediately while it’s still steaming hot. There’s something deeply satisfying about watching people’s faces when they take that first spoonful of this gorgeous, vibrant soup that you made from scratch in under an hour.

Cozy Homemade Beetroot & Carrot Soup Substitutions and Variations

If beetroot is off the table, red cabbage makes a surprisingly good substitute that’ll still give you that gorgeous purple color.

I mean, who doesn’t want their soup looking like liquid magic?

You can swap carrots for parsnips or sweet potatoes – both add their own sweet twist.

No shallots? Regular onions work perfectly fine, though I’d use about half a medium one.

Want it heartier? Toss in some roasted chickpeas or white beans.

Feeling fancy? A splash of balsamic vinegar right before serving adds incredible depth.

Trust me on this one.

What to Serve with Cozy Homemade Beetroot & Carrot Soup

Nothing beats a warm bowl of beetroot carrot soup, but let’s be honest – it needs the right sidekicks to make it a complete meal.

I’m obsessed with crusty sourdough bread for dunking. The tangy flavor plays beautifully against the sweet earthiness of beetroot.

Grilled cheese sandwiches work magic too – that melted cheese creates perfect comfort food vibes.

Want something lighter? I’ll grab a simple arugula salad with lemon vinaigrette. The peppery bite cuts through the soup’s richness nicely.

For protein lovers, roasted chicken or turkey works wonderfully.

Even a soft-boiled egg stirred right into the bowl transforms this into something special.

Final Thoughts

Beetroot and carrot soup isn’t just another recipe to add to your collection – it’s one of those dishes that’ll become your go-to comfort food without you even realizing it.

The earthy sweetness hits different when you’re craving something wholesome yet satisfying.

I love how forgiving this recipe is.

Too thick? Add water.

Want more depth? Toss in extra garlic.

It’s basically foolproof, which means less stress in the kitchen and more time enjoying that gorgeous ruby-red bowl of goodness.

Trust me, once you taste homemade versus store-bought, there’s no going back.

Recipe Card

Introduction: This stunning ruby-red soup combines the earthy sweetness of beetroot with tender carrots, aromatic spices, and fresh herbs. Ready in just 30 minutes using a pressure cooker, it’s the perfect wholesome comfort food that’s as nutritious as it is delicious. The velvety smooth texture and vibrant color make it an impressive starter or light meal that’s naturally packed with vitamins and antioxidants.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Serves: 4

Ingredients:

• 1 tsp butter
• 1 bay leaf
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 shallots, halved
• 1½ cup beetroot, cubed
• 1 carrot, cubed
• 1 tomato, chopped
• ½ tsp salt
• 2 cups water
• 1 tsp pepper, crushed
• Cream and mint for garnish

Instructions:

1. Heat butter in a pressure cooker and sauté bay leaf until aromatic.
2. Add garlic, ginger, and shallots; sauté until softened.
3. Add beetroot, carrot, tomato, and salt; sauté for 2 minutes.
4. Add water and pressure cook for 3-4 whistles.
5. Allow to cool completely before opening the pressure cooker.
6. Remove bay leaf and blend vegetables until smooth.
7. Transfer the blended paste to a pot, add reserved cooking water, and mix well.
8. Bring to a boil and stir in crushed pepper.
9. Serve hot, garnished with cream and fresh mint.

Notes:

• Adjust water quantity to achieve your desired soup consistency – add more for thinner soup or less for thicker texture
• Wear gloves when handling beetroot to prevent staining your hands and cutting board
• For a vegan version, substitute butter with olive oil and skip the cream garnish or use coconut cream instead
• The soup can be made ahead and refrigerated for up to 3 days – reheat gently before serving
• If you don’t have a pressure cooker, simmer covered in a regular pot for 20-25 minutes until vegetables are tender
• For extra flavor depth, roast the beetroot and carrots in the oven before adding to the soup
• Strain the soup through a fine mesh sieve after blending for an ultra-smooth texture

Nutritional Information:

Frequently Asked Questions

Can I Make This Soup Without a Pressure Cooker?

You can definitely make this soup without a pressure cooker. I’d use a regular pot, sauté the vegetables the same way, then simmer covered for 25-30 minutes until tender.

How Long Does Leftover Beetroot Carrot Soup Stay Fresh?

I’d store your leftover beetroot carrot soup in the refrigerator for up to four days. Make sure you’re using an airtight container and reheat it thoroughly before serving again.

Will This Soup Stain My Hands or Kitchen Utensils?

Yes, I’ll warn you that beetroot definitely stains hands and utensils with its deep red color. I recommend wearing gloves while handling raw beetroot and washing utensils immediately after use.

Can I Freeze Portions of This Soup for Later?

I’d recommend freezing this soup in portion-sized containers for up to three months. You’ll want to cool it completely first, then thaw overnight in your refrigerator before reheating gently.

Is This Soup Suitable for Babies or Toddlers?

I’d recommend modifying this soup for babies and toddlers. You’ll want to remove the salt, pepper, and garlic, then puree it completely smooth. The beetroot and carrot provide nutritious vitamins.