Tomato, Beetroot, and Carrot Soup
A vibrant and bright tomato, beetroot, and carrot soup with a rich creamy texture and a hint of spice from whole cinnamon and freshly ground black pepper.
- 5 ripe tomatoes (halved)
- 2 carrots (peeled and chopped)
- 1 small beetroot (peeled and cubed)
- 1 inch cinnamon stick
- 1 tablespoon corn starch
- 1 tablespoon ghee
- ¼ teaspoon cumin seeds
- 2 teaspoons sugar
- 1 teaspoon red chili powder
- ¼ teaspoon fresh pepper
- salt to taste
- Pressure cook tomatoes, beets and carrots with the cinnamon stick for 10 mins.
- Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes. Puree the rest in a blender.
- Strain and discard any seeds from the tomatoes.
- Mix corn starch in ½ cup of water and Add it to the tomato puree. Stir well.
- Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
- Add sugar, salt, red chili powder and fresh ground pepper to taste.
- Bring to boil on medium high heat stirring few times. Serve hot with some garlic croutons.
Want to Save This Recipe? Enter your email & I'll send it to your inbox.
Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Growing up, I remember eating tomato soup made frequently by my mom.
Many times it was her go-to recipe for holiday parties and it was a great way to start the first course. Served with her homemade croutons this soup is still a crowd-pleaser. Very recently after tasting tomato soup at different places, I realized that my mom's soup has a unique flavor and a bright beautiful color without any additives.
When I asked her for the recipe I found out that she adds carrots and beetroots to them which explains the beautiful color and the creamy texture. This soup is super appetizing with its sweet and tangy flavors, mildly spiced with a wonderful aroma.
How to Make Tomato, Beet & Carrot Soup
- Wash tomatoes, Beetroot and carrots
- Peel and chop the carrots and beetroot. Cut the tomatoes in half.
- Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins. Optionally, you can also cook them in a crockpot or a regular pot on the stovetop with 1 cup of water.
- Let the boiled vegetables cool down. Remove the cinnamon stick and the skin from the tomatoes. Puree the rest and strain to remove any seeds from the tomatoes.
- Mix cornstarch with half a cup of water and add it to the tomato puree. Stir well.
- Heat ghee in a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and slowly add the puree.
- Add sugar, salt, red chili powder, and fresh ground pepper to taste. Bring it to a boil on medium-high heat stirring a few times.
