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Tomato, beetroot and carrot soup
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4.5 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


  • 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


  • 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.


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
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