Beetroot Carrot Soup

Name: Beetroot Carrot Soup
Total time: 900 s
Yield: 2 serves
Cuisine: Indian
Ingredients: 2 carrots; 1 beetroot; 2 glasses water; 1/2 teaspoon salt (or to taste); 1/2 teaspoon black pepper powder (or to taste)

Sangita Vyas @Sangit

Kenya

#CA26
#week30
#ThinkPink
#Beetroot
This delicious and healthy Beetroot and Carrot Soup is easy to prepare and full of natural goodness. Made with fresh beetroot and carrots, this vibrant, colourful soup is perfect for a light and nourishing meal. A touch of salt and black pepper enhances its flavour, making it comforting and tasty. Serve it hot and enjoy every sip!

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Ingredients

15 minutes

2 serves

2carrots
1beetroot
2 glasseswater
1/2 teaspoonsalt (or to taste)
1/2 teaspoonblack pepper powder (or to taste)

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Steps

15 minutes

1

Wash, peel, and cut the carrots and beetroot into small pieces. Transfer the chopped vegetables to a pressure cooker and add 1 glass of water. Pressure cook for 3 whistles, or until the vegetables become soft.
2

Allow the vegetables to cool slightly. Transfer them to a blender, add some water, and blend until smooth. Pour the blended mixture into a pan and bring it to a boil over medium heat.
Add salt and black pepper powder. Mix well and simmer for a few minutes.
3

Pour the hot soup into serving glasses or bowls and serve immediately. Enjoy your yummy and nutritious beetroot and carrot soup!

Tips

1) For a smooth texture: Blend the cooked vegetables thoroughly. Strain the soup if you prefer an extra-smooth consistency.
2) For the best flavour: Adjust the salt and black pepper according to your taste, and serve the soup hot for a comforting experience.