Carrot - Beetroot Soup
0
3-4 Servings ~ 30 minutes
  • 2 Cups - Chopped Carrot
  • 2 Cup - Chopped Beetroot
  • 1 small - Dried Bay Leaf
  • 1 tsp - Minced Garlic
  • 1/2 tbsp - Lemon Juice
  • 5 to 6 Cups - Water or Veg Stock
  • To Taste - Salt and Pepper
  • 1 tsp - Oil or Butter

Carrot-Beetroot Soup

I usually make soups every day. Yesterday night I had only carrot and beetroot at home. I tried making this soup in the same way I make other soups. Viola, it turned out superb and my son liked the colour and had a bowl full of warm soup (he usually makes fuss when drinking soup)..

Try this healthy Carrot-Beetroot soup and impress your family.

Method:

Peel, wash and chop carrot, beetroot in chunks.
– In a Pressure cook heat the oil/butter. Add the chopped carrot and beetroot chunks along with bay leaf and minced garlic.
– Sauté and add 1 cup water. Cook for 1-2 whistles
– Once the pressure releases, allow it to cool.
– Remove the bay leaf and grind the rest into smooth paste adding little more water if needed.
– Sieve the  puree back to the pressure cooker. (You can make the soup without Sieving also)
– Add the remaining water/veggie stock and bring to boil.
– Simmer for 6-8 minutes on medium to low flame.
– Remove from heat.
– Add lemon juice, just before you serve.
– Serve hot or warm.