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Beetroot, Carrot and Tomato Soup

Swati
Healthy, rich in fibre and nutrients and low in oil/fat Beetroot Carrot and Tomato soup is a delicious appetizer or meal starter for your whole family. A dump all kind of one pot soup recipe ready within 30 mins from start to finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Soup
Cuisine International
Servings 4 people

Equipment

  • Instant Pot or any Electric Pressure Cooker or
  • Blender or Immersion Blender
  • Knife
  • Chopping Board
  • Ladle

Ingredients
  

  • 1 Beetroot small
  • 3 Carrots
  • 3 Tomatoes
  • 2 tbsp Chopped Onion or 1 small onion
  • Fresh Coriander Leaves/Cilantro handful
  • 2-3 Garlic Cloves minced or finely chopped
  • Fresh Ginger small piece
  • 1-2 tsp Oil

Powdered Spices

  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Jaggery powder or any sweetener/sugar
  • Salt as per taste

Whole Spices

  • 1 Bay Leaf
  • 1 Cinnamon stick
  • 4-5 Black Peppercorns
  • 4-5 Cloves

Instructions
 

  • Wash and roughly chop the vegetables. Peel beetroot and carrots.
    1 Beetroot, 3 Tomatoes, 3 Carrots
  • Finely chop or mince garlic and ginger.
    2-3 Garlic Cloves, Fresh Ginger
  • Switch on the Instant Pot on SAUTE MODE for 5 mins.
  • Add and heat oil, add whole spices.
    1-2 tsp Oil, 1 Bay Leaf, 1 Cinnamon stick, 4-5 Black Peppercorns, 4-5 Cloves
  • Add ginger and garlic and sauté for a min.. Then add onion.
  • Sauté onion till it is light pink.
    2 tbsp Chopped Onion
  • Then add chopped beetroot, carrots and tomatoes.
  • Add the vegetables and powdered spices and fresh coriander.
    1 tsp Cumin Powder, 1 tsp Garam Masala, 1 tsp Jaggery powder, Salt, Fresh Coriander Leaves/Cilantro
  • Add salt and vegetable stock or water. The level of water or broth should be a little above then the vegetables.
  • Cancel the SAUTE mode.
  • Cover and seal the lid and set the PRESURE COOK MODE for 5 mins(HIGH).
  • After the cooking time wait for Natural Pressure Release.
  • Open let the vegetables cool a bit.
  • Take out the bay leaf. You can keep the cinnamon stick or keep it and blend it with vegetables.
  • With the help of immersion blender puree soup to smooth mix. Or, puree using a blender.
  • Boil soup for 1-2 mins.
  • Serve hot garnish with chopped fresh coriander and black pepper powder(optional).

Storing and Reheating

  • When making in bulk or to store the leftovers, refrigerate for 2-3 days in an airtight container. Freeze the soup in portions in freezer friendly airtight containers.
  • Reheat refrigerated soup on stovetop in a pan or microwave it.
  • To reheat the frozen soup, first thaw it and then reheat in a pan on stovetop or microwave.
  • Serve garnished with black pepper(optional) and chopped coriander.

Notes

To make No Onion Garlic soup recipe, skip the onion and garlic.
Check this video where I have made the soup in Stovetop pressure cooker and without onion and garlic.
You can use canned tomatoes and frozen carrots and beets. 
Add any other spice mix  or herbs(dried or fresh) of your choice like oreganos, basil, thyme etc. 
Also, you can adjust the amount of vegetables used as per your preference. 
Oil Free Beetroot Carrot and Tomato Soup
To make it oil free you can skip adding fresh garlic and onion. Raw garlic and onion without sautéing doesn't give an appetizing taste( my opinion) so, instead add garlic powder and onion powder. 
Keyword Beetroot, Carrot and Tomato Soup in Instant Pot
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!