Beet, Carrot and Ginger Soup Recipe
Lift your spirits high on a cold rainy day by making this beet, carrot and ginger soup.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- ⅛ teaspoon turmeric powder (optional)
- 2 cups cubed beets (peeled)
- 4 cups diced carrots
- 6 cups water or vegetable broth
- salt and pepper to taste
- lemon juice optional
Instructions
- In a pressure cooker (check My Notes if you don't have a pressure cooker), add the oil and heat it for about a minute. Fry the onions, ginger and garlic. Add a pinch or two of salt to quicken the cooking of onions.
- Once the onions become translucent, add the beets, carrots, turmeric powder (if using) and vegetable broth. Use broth just enough to cover the vegetables. Add some more salt and pepper. Close the lid and cook it for 2 whistles. This should take about 15 minutes.
- Once the pressure is released, open the lid of the cooker and puree the cooked vegetables using an immersion blender. If you choose to puree it in a regular blender you will have to wait for the vegetables to cool down completely.
- Add some more water if you need a thinner consistency soup. Taste and season with some more salt and pepper accordingly. I felt that the soup needed some lemon juice, so added that before serving and garnished it with some fresh coriander leaves.
Notes
- Pressure cooker is not a must to prepare this soup. You can use a soup pot or any other large vessel and follow the above instructions. It might just take another 10-15 minutes for the vegetables to cook completely.
- Depending upon the sweetness of the beets and carrots, you might have to increase the quantity of ginger and pepper.
