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Creamy Carrots, Beetroot and Tomato soup
Creamy Carrots, Beetroot and Tomato soup

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We hope you got insight from reading it, now let’s go back to creamy carrots, beetroot and tomato soup recipe. To make creamy carrots, beetroot and tomato soup you only need 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Creamy Carrots, Beetroot and Tomato soup:
  1. Provide 2 carrots
  2. Get 1 medium Beetroot Peeled And Diced
  3. Take 3-4 Tomatoes Diced
  4. Prepare 8-10 cubes Yellow pumpkin
  5. Provide 1 inch ginger
  6. Get 1 tsp sugar
  7. Take To Taste Sea Salt (I Have Used Himalayan Sea Salt)
  8. Get 1 inch cube butter
  9. Get 500 ml or as needed Water
  10. Provide 1/2 tsp Pepper
  11. You need For Serving:
  12. You need 2-3 tsp Fresh Cream
  13. You need 1/4 tsp Dried Oregano for flavor (optional)
Steps to make Creamy Carrots, Beetroot and Tomato soup:
  1. In a pressure cooker add beets, tomato, carrots, pumpkin, ginger, sugar and salt. - Add water and close the lid and cook for 4-5 whistles.
  2. Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.
  3. Strain it through a metal sieve.
  4. Heat butter in a pan, and add black pepper.
  5. Add vegetable puree and let it boil until it’s thick in consistency.
  6. Sprinkle some oregano and cream on the top.

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