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cozy beetroot carrot soup recipe

Homemade Beetroot & Carrot Soup

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.
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Course: Appetizer, Soup
Cuisine: American
Keyword: Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 65kcal

Equipment

Chef's Knife
Chopping Board
Box Grater
Pressure Cooker
Blender
Large Saucepan

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

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

Nutrition

Serving: 240ml | Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1.5g | Saturated Fat: 0.8g | Cholesterol: 3mg | Sodium: 320mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g