4.2 from 15 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 Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Calories: 95 kcal
Course:
Appetizer
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
9mg
(3%)
Sodium
45mg
(2%)
Potassium
505mg
(14%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
6525IU
(131%)
Vitamin C
23.3mg
(26%)
Calcium
25mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 45mg | 2% |
| Potassium | 505mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 6525IU | 131% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.