I absolutely love beetroots and carrots. Besides being high in nutrition, they are delectable! While I was growing up, soup was a regular part of our diet with Mummy or Daddy making soup at least twice a week. Beetroot and carrot soup was one of my grandfather’s favorites. This soup is inspired by my granny’s “beetacho sop” as she called it. It is simply spiced with nothing but black pepper, packed with flavors from the stock and of course the sweet earthy flavors of the root vegetables!
What you will need:
| Ingredients | Quantity |
|---|---|
| Beetroot | 200 grams |
| Black Pepper Powder | 1/2 teaspoon |
| Carrots | 200 grams |
| Chicken/Vegetable Stocks | 2 cups |
| Garlic | 2 cloves |
| Potato | 100 grams |
| Salt | 1/2 teaspoon (depending on saltiness of your stock) |
| Water | 1 cup |
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3
How to make it:
- Peel the beets and potatoes. Cut them into medium sized cubes and place it in a vessel.
- Cut the carrots as well into medium sized slices and add them to the vessel.
- Add 2 cups of chicken or vegetable stock and two cloves of garlic.
- Boil all these root vegetables together until soft.
- Add pepper powder and salt (please adjust according to the saltiness of the stock you use).
- Now let this cool for around 5 minutes.
- Add to a mixer (please ensure that the contents are not too hot. They have to be warm or cold). Blend into a smooth paste.
- Add a cup of water to the vegetable paste and transfer back to the vessel.
- Bring it to a boil.
- Serve with a side of salad, bread or croutons.