Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy carrots, beetroot and tomato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Growing up, I remember eating tomato soup made frequently by my mom. Many times it was her go-to recipe for holiday parties and it was a healthy way to start the first course. Make Creamy Carrot Beet Tomato Soup: In the pressure cooker or pressure pan, add beets, tomato, carrots, pepper, garlic, onions, and salt.
Creamy Carrots, Beetroot and Tomato soup is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Creamy Carrots, Beetroot and Tomato soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook creamy carrots, beetroot and tomato soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy Carrots, Beetroot and Tomato soup:
- Prepare 2 carrots
- Make ready 1 medium Beetroot Peeled And Diced
- Make ready 3-4 Tomatoes Diced
- Take 8-10 cubes Yellow pumpkin
- Take 1 inch ginger
- Take 1 tsp sugar
- Make ready To Taste Sea Salt (I Have Used Himalayan Sea Salt)
- Make ready 1 inch cube butter
- Prepare 500 ml or as needed Water
- Prepare 1/2 tsp Pepper
- Prepare For Serving:
- Take 2-3 tsp Fresh Cream
- Prepare 1/4 tsp Dried Oregano for flavor (optional)
We can add Carrots to this soup ingredients, This way we can increase the nutrition of this. Peel and cut all the vegetables into small pieces. Heat butter or olive oil in a soup pot or pan. Now add in the crushed tomatoes with their juice, salt and sugar.
Instructions to make Creamy Carrots, Beetroot and Tomato soup:
- 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.
- Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.
- Strain it through a metal sieve.
- Heat butter in a pan, and add black pepper.
- Add vegetable puree and let it boil until it’s thick in consistency.
- Sprinkle some oregano and cream on the top.
Heat butter or olive oil in a soup pot or pan. Now add in the crushed tomatoes with their juice, salt and sugar. This Creamy Carrot Beet Tomato Soup is tart, sweet, full of flavors and hearty. Amazingly this tastes awesome and this is healthy too. It's warm, cozy and healthy, which is probably the greatest combo ever for any soup.
So that’s going to wrap it up for this exceptional food creamy carrots, beetroot and tomato soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
