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Instant Pot Tomato Beet Soup
EASY one pot Instant Pot recipe with tomatoes beets and carrots.
Servings: 6
Calories: 64kcal
Ingredients
- 4 red ripe tomatoes quartered
- 2 medium carrots peeled and sliced
- 1 medium beet peeled and cubed
- 1 cinnamon stick
- 1 teaspoon kosher salt
- 3 cups water
- ½ teaspoon ground black pepper
Slurry
- 2 tablespoons arrowroot flour or corn starch
- ¼ cup water
Tadka
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
Instructions
- Add tomatoes, carrots, beet, cinnamon stick and salt to the Instant Pot. Add water. Close the Instant Pot with pressure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release.
- Open Instant Pot, take the cinnamon stick out and discard. Blend the soup using an immersion blender to a smooth consistency.
- Set Instant Pot to Saute mode. Mix arrowroot powder (or cornstarch) in water and slowly stir it in the soup.
- Heat ghee in a small pan over medium-low heat. Add cumin seeds and turn off the heat once the cumin seeds start to sizzle. Add the tadka to the soup.
- Add black pepper and adjust salt to taste. Bring the soup to a gentle boil and enjoy hot with crunchy croutons.
Video
Notes
- Stirring in a little bit of corn starch or arrow root slurry to the soup adds body and creaminess to the soup. You can also stir in heavy cream or your favorite vegan cream instead.
Nutrition
Calories: 64kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 424mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4091IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
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