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We hope you got insight from reading it, now let’s go back to creamy carrots, beetroot and tomato soup recipe. You can cook creamy carrots, beetroot and tomato soup using 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Creamy Carrots, Beetroot and Tomato soup:
- Take 2 carrots
- You need 1 medium Beetroot Peeled And Diced
- Get 3-4 Tomatoes Diced
- Provide 8-10 cubes Yellow pumpkin
- Prepare 1 inch ginger
- Get 1 tsp sugar
- Prepare To Taste Sea Salt (I Have Used Himalayan Sea Salt)
- Take 1 inch cube butter
- Take 500 ml or as needed Water
- You need 1/2 tsp Pepper
- Take For Serving:
- Use 2-3 tsp Fresh Cream
- Take 1/4 tsp Dried Oregano for flavor (optional)
Steps 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.
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