Creamy Carrot & Beetroot SoupVeg
Warm up this season with a soothing and nutritious Carrot Beetroot Soup! This vibrant, creamy recipe combines the natural sweetness of carrots with the earthy goodness of beetroot, simmered with aromatic spices like cinnamon and bay leaves. Perfect for cold evenings, this wholesome soup is easy to prepare and can be enjoyed as a hearty lunch or dinner. Serve it hot, topped with crispy, golden-brown bread croutons for the ultimate comforting meal that the whole family will love.
Ingredients
4 medium Carrot
1 large Beetroot
6 small cube of unsalted butter
1 piece Cinnamon
2 no. Bay Leaf
2 large Onion (roughly chopped)
7 cloves Garlic
1 tsp Salt
1 tsp Pepper
as needed Water
1 tsp Olive oil
few Bread
A handful fresh basil leaves
Instructions
1
Peel the carrots and beetroot, then chop them into small, equal-sized pieces.
2
Heat unsalted butter in a wide pan. Once melted, add a cinnamon stick and bay leaves. Add the chopped onions and sauté for a few minutes. Incorporate the whole garlic cloves and sauté for another 2 minutes.
3
Add the chopped carrots and beetroot to the pan. Season with salt and pepper, mix well, and sauté for a few minutes. Pour in enough water to completely cover the vegetables.
4
Cover the pan with a lid and cook on a medium flame for 20 minutes until the vegetables are tender.
5
Once cooked, turn off the heat and allow the mixture to cool completely. Remove the bay leaves and cinnamon stick. Transfer the vegetables to a mixer jar and grind into a smooth, fine puree, adding a little water if needed.
6
In a separate pan, heat a teaspoon of olive oil. Add chopped bread pieces and toast until they turn golden brown and crispy. Set aside.
7
Pour the vegetable puree back into the cooking pan. Add a little water to reach your desired consistency. Stir in fresh basil leaves (or coriander) and check the seasoning, adding more salt or pepper if needed. Cover and simmer on a low-medium flame for 5 minutes.
8
Serve the soup hot, topped with the crispy bread croutons.
