Tomato, Beetroot and Carrot soup

Tomato, Beetroot and Carrot soup – A vibrant and bright soup with rich creamy texture and a hint of spice from whole cinnamon and freshly ground black pepper.

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 healthy 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 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 healthy soup is very appetizing with its sweet and tangy flavors, mildly spiced with the wonderful aroma.

Tomatoes, packed with beneficial nutrients and antioxidants, and are a rich source of vitamin A, C and folic acid. Beetroots are an excellent source of folic acid and an excellent source of fiber, manganese and potassium.  Carrots are particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.

Here is a step by step recipe:

Wash tomatoes, Beetroot and carrots:

tomato beet soup

Peel and chop the carrots and beetroot.  Cut the tomatoes in half.

tomato carrot beet

Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins.

Optionally, you can also cook them in a crock pot or a regular pot on stove stop with 1 cup of water.

tomato beet soup

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 corn starch to half 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 boil on medium high heat stirring few times.

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Tomato, beetroot and carrot soup
Tomato, Beetroot and Carrot Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

A vibrant and bright soup with rich creamy texture and a hint of spice from whole cinnamon and freshly ground black pepper. 

Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 95 kcal
Author: Archana
Ingredients
  • 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
  • 1/4 teaspoon cumin seeds
  • 2 teaspoon sugar
  • 1 teaspoon red chili powder
  • 1/4 teaspoon fresh pepper
  • salt to taste
Instructions
  1. Pressure cook tomatoes, beets and carrots with the cinnamon stick for 10 mins.
  2. Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes. Puree the rest in a blender.
  3. Strain and discard any seeds from the tomatoes.
  4. Mix corn starch in 1/2 cup of water and Add it to the tomato puree. Stir well.
  5. 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.
  6. Add sugar, salt, red chili powder and fresh ground pepper to taste.
  7. Bring to boil on medium high heat stirring few times.
  8. Serve hot with some garlic croutons!
Nutrition Facts
Tomato, Beetroot and Carrot Soup
Amount Per Serving
Calories 95 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 45mg 2%
Potassium 505mg 14%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 8g
Protein 1g 2%
Vitamin A 130.5%
Vitamin C 28.3%
Calcium 2.5%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Stuffed Baby Eggplant

This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant like I do, you will love this recipe. It is my mom’s  non-traditional stuffed eggplant recipe that does not require any sauteing of onions or the spices and yet comes out so flavorful!

Eggplant also known as  Brinjal in India is  very good source of dietary fiber,  potassium, vitamin C, vitamin B-6, and phytonutrient
contents that support heart health.

Here is a step by step recipe:

Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

eggplant1

Make 2 vertical cross slits going almost the end.

For the stuffing – Finely chop or grate onion, ginger, garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl.

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Mix all the stuffing ingredients well and stuff them in the eggplants.

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Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins

eggplant4

Turn the eggplants over, mixing gently and cook covered for another 5 mins.

eggplant5

Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

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Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

6-8 small baby eggplants
1 medium onion grated or finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp fresh grated coconut
1 tsp red chili powder
1 tsp garam masala powder
1 tsp coriander and cumin powder
1/4 tsp turmeric powder
1 tsp jaggery/brown sugar
1 table spoon oil
1/2 tsp mustard seeds
cilantro to garnish
salt to taste

Directions:

  1. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
  2.  Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
  3. Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins.
  4. Turn the eggplants over, mixing gently and cook covered for another 5 mins.
  5. Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

Serve with Hot Parathas!

Enjoy!

 

 

 

Ginger Chai

I love my Chai but I especially enjoy it on a cold day! It is my favorite pick-me up drink and gives me a quick boost of energy. I love my tea with various spices but there is so much freshness and aroma to the ginger tea.

Ginger aids digestion, improves circulation, boosts the immune system and reduces inflammation which is helpful for people suffering from arthritis. It offers antioxidant support, and some research has also shown that ginger can help fight cancer cells. Ginger is readily available and has a long shelf life. It is one of my must-have ingredients in the refrigerator!

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Ginger Chai

 

Here is how I make it:

Bring 3/4th cup of water to boil in a small pot.

Add 1 teabag (I love Tetley classic black tea).

Add 1tsp of peeled and grated fresh ginger.

Bring it to boil and simmer for 2 mins.

Add 1/4th cup of  skim or low fat milk.

Bring it to boil once more.

Filter using a strainer.

You can add sugar or honey for desired sweetness!

Enjoy HOT!