Carrots and beets, now in season and plentiful, make a satisfying winter lunch.
Ayurvedic spices of cumin, turmeric and Kashmiri red chili, fresh ginger and coconut milk add healthful flavors
Creamy Carrot and Beet Soup
Carrots and beets sauteed in healthy Ayurvedic spices then creamed with coconut milk and cream make a delicious and satisfying lunch or supper.
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Servings: 6
Calories: 262kcal
Equipment
- Food blender
- Sautee pan
Ingredients
- 4 cups Fresh beets, boiled and chopped Approximately 4 beets
- 4 cups Fresh carrots, sliced Approximately 6-8 medium carrots
- 1 each Tomato Chopped
- 2 tbsp Ghee Or coconut oil (Vegan)
- 1 tsp Cumin seeds (Jeera)
- 2 tsps Fresh ginger grated
- 1/2 tsp Turmeric powder
- 1/2 tsp Kashmiri red chili powder
- 4 cups Vegetable broth
- 1 tbsp Butter (or use more coconut oil for vegan)
- 1/3 cup Coconut milk
- 2/3 cup Heavy cream (or use coconut milk/cream)
- 1 tsp Himalayan Pink salt Fresh ground
- 1 tsp Black pepper Fresh ground
- 1/4 cup Cilantro leaves, chopped Fresh coriander leaves
Instructions
Boil the Beets
- Quarter the beets, cover with water and bring to boil. Boil until tender, around 10 -20 minutes. Cool, slip the skins off the beets and chop the beets into bite size chunks.
Cook the Vegetables
- Melt the ghee in a sauce pan; add the cumin seeds and cook a few seconds until they begin to sizzle then add the grated ginger, stirring constantly.
- Add the round disc chopped carrots and continue to stir fry. Cook, stirring continuously until the carrots get nicely glazed and begin to soften.
- Add the chopped beets and chopped tomato; continued to stir the mixture until well coat with cumin seeds and ginger.
- Add the Turmeric powder, Kashmiri chili, salt and pepper; stir to mix for a minute or two.
- Add the vegetable broth and simmer for about 10-20 minutes until the broth is reduced to a desired consistency and vegetables are soft. Remove from heat to cool.
- Once the beet & carrot soup has cool enough, remove about a one cup of the vegetable (Strain to remove vegetable broth; you just want a few vegetable to give texture to the creamed soup. If you want the entire soup creamy, with no chunks, skip this step.)
- Blend the mixture with the coconut milk until smooth.
Make the Soup
- If you removed some of the vegetables for chunky soup, put these vegetable in the sautee pan with the butter and sautee to glaze.
- Add the blended soup to the chunky vegetable. Add the heavy cream, (or coconut milk), mix and heat, a minute or so. Serve with chopped Cilantro.
Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 1176mg | Potassium: 621mg | Fiber: 5g | Sugar: 12g | Vitamin A: 15161IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg
