Creamy Carrot Beet Tomato Soup Recipe

This Creamy Carrot Beet Tomato Soup is tart, sweet, full of flavors and hearty. Amazingly this tastes awesome and this is healthy too.

Recipe Source Link:https://www.mygingergarlickitchen.com/creamy-carrot-beet-tomato-soup/

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RECIPE INGREDIENTS

» Creamy Carrot Beet Tomato Soup:

• 4 medium-sized beetroot peeled and diced
• 6 medium-sized tomatoes diced
• 4 large-sized carrot peeled and sliced
• 2 medium-sized onion peeled and diced
• 2 garlic cloves
• Sea salt to taste (I have used Himalayan sea salt)
• 1 medium-sized chili peppers, sliced
• 1-inch stick butter (or any vegan butter)
• 2 cups or 500 ml of water
• Pepper to season
• 1/4 cup Fresh cream (or any vegan cream)

» For Serving:

• Cooked rice noodles
• Sunflower seeds
• Fresh cream
• Dried oregano
• Sesame seeds

RECIPE INSTRUCTIONS

» Make Creamy Carrot Beet Tomato Soup:

1. In the pressure cooker or pressure pan, add beets, tomato, carrots, pepper, garlic, onions, and salt.
2. Add water and close with the lid.
3. Cook for 4-5 whistles over medium heat.
4. Turn off from heat and wait for the pressure to come down on its own. It would take about 10 minutes. Open the lid, and blend the cooked veggies until puree.
5. Strain it through a metal sieve.
6. Heat butter in a pan, and add black pepper.
7. Add the strained soup and let it boil until it?s thick. Add more salt and pepper, if needed.
8. Add 1/4 cup of cooking cream and mix well. Cook for 2 more minutes.
9. Transfer hot soup into serving bowls.
10. Drizzle with some fresh cream and add noodles of your choice. Sprinkle some oregano, sesame seeds, and sunflower seeds.
11. Serve hot.

RECIPE NOTES

1. For faster cooking, I used boiling water for making soup, but you can use room temperature water.