Easy Beetroot and Carrot Soup Recipe

Winter brings many fruits and vegetables that nourish our mind, body, and soul. Visiting the vegetable market is such a joy during winter – it is akin to a reunion party with old friends when you see the vibrant vegetables on display, from green leafy veggies such as spinach (palak) and fenugreek (methi) and radish to gorgeous cauliflowers and beautiful cabbages. Let’s not forget the sweet red carrots and the peas that are almost the star attraction of this season. Of course, these days, we get most vegetables throughout the year, but it is usually during the winter that the vegetables are best enjoyed.

During monsoons, especially in winter, I love making hearty, healthy soups at home. These are my go-to snacks, a healthier alternative to packaged munchies.

I usually prepare soups that last for about a couple of days. I alternate the soups every two to three days, so we have a variety of winter warmers to sip on.

To prepare the soup:

1. Add a tablespoon of butter, ghee, or cold-pressed oil to a pressure cooker.
2. Add a large chopped onion and crushed garlic flakes.
3. Once they turn translucent, add two coarsely chopped beetroots and one carrot.
4. Sauté gently, then add salt and pepper to taste. Stir well and, let the steam escape with just one whistle and turn off the flame.
5. Set aside to cool. Once cooled, strain the stock, blend the vegetables, and transfer it back into the stock.
6. Mix well, and you’re done!

Your super healthy beetroot and carrot soup is ready. The soup boasts a gorgeous garnet red colour, sweet with a tinge of tang. Adjust your seasoning of salt and pepper as needed.

This nutrient-rich soup offers you a host of benefits. It is good for your gut, skin, hair and overall health.

After all, we’re in the season when nature offers us her best produce. What better way to enjoy this nutritious, comforting soup as a perfect winter snack than while cosying up on a sofa in warm woollens?