Go Back
Creamy carrot and Beet Soup by IndiOdyssey
Print

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.
Course Soup
Cuisine Indian Fusion
Keyword ayurvedic, Beets, carrots, Indian Fusion, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 262kcal
Author Gayle Lawrence

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.)
    Beet an carrot creamy soup by IndiOdyssey
  • 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.