• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Soups

    Tomato, Beetroot, and Carrot Soup

    Published: Dec 24, 2015 · Modified: May 5, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    93 shares
    Jump to Recipe

    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.

    Tomato, beetroot and carrot soup
    Tomato, beetroot and carrot soup

    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 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 a 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 a particularly good source of beta-carotene, fiber, vitamin K, potassium, and antioxidants.

    Instructions

    Here is a step by step recipe:

    • Wash tomatoes, Beetroot and carrots
    tomatoes, beets and  carrots
    • Peel and chop the carrots and beetroot.  Cut the tomatoes in half.
    cut tomatoes, beets and  carrots
    • 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.
    boiled carrots, beets and tomatoes in a bowl
    • 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 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 boil on medium-high heat stirring few times.
     beet and  carrot soup with croutons
    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tomato, beetroot and carrot soup
    Print Recipe Pin Recipe Save Saved!
    4.50 from 4 votes

    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. 
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 4
    Calories: 95kcal
    Author: Archana Mundhe

    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
    • ¼ teaspoon cumin seeds
    • 2 teaspoons sugar
    • 1 teaspoon red chili powder
    • ¼ teaspoon fresh pepper
    • salt to taste

    Instructions

    • 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.

    Nutrition

    Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 505mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6525IU | Vitamin C: 23.3mg | Calcium: 25mg | Iron: 0.8mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Stuffed Baby Eggplant
    Banana Avocado Chaat »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Aparna says

      March 24, 2017 at 5:21 pm

      Good idea to add beetroot to tomato soup, I add fresh coconut when I pressure cook tomatoes and carrots. Then cumin and dry red chili tadka. My recipe for tomato saar.

      Reply
      • Archana says

        March 24, 2017 at 5:31 pm

        Thank you Aparna!! Great idea to add coconut. Will try it next time.

        Reply
    2. Carol Casey says

      May 12, 2018 at 10:49 pm

      Do you peel the carrots and beet?

      Reply
      • Archana says

        May 15, 2018 at 11:54 am

        Hi Carol, Yes both are peeled. I will clarify that in the recipe. Thank you for pointing it out.

        Reply
    3. Will says

      April 29, 2020 at 2:19 pm

      This sounds like a soup that could be serve chilled and would be refreshing on a hot day. Inspired!

      Reply
      • Archana says

        April 29, 2020 at 6:53 pm

        yes!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    93 shares
    • 78