Making this vibrant beetroot and carrot soup was like crafting a bowl of warm, cozy vibes; it’s amazing how a simple blend of fresh veggies and a touch of lemon can transform into the ultimate hug-in-a-mug experience. Plus, the radiant color totally brightens up my Insta feed—talk about soul food for the eyes and tummy!
I love creating colorful, healthful recipes, and my Tomato Beetroot and Carrot Soup is a nourishing hug in a bowl. It’s packed with vitamins and antioxidants, courtesy of the earthy beets and sweet carrots.
Toss in some olive oil, garlic, and fresh tomatoes, plus a squeeze of lemon, and you’ve got a literal flavor bomb. This soup is one of my go-tos.
It feels like a health boost in every spoonful, plus it tastes phenomenal.
Tomato Beetroot And Carrot Soup Recipe Ingredients
- Olive Oil: Provides healthy monounsaturated fats; enhances flavor.
- Onion: Adds a savory depth; contains antioxidants and vitamins.
- Garlic: Offers a rich aroma; known for anti-inflammatory properties.
- Tomatoes: Source of vitamin C and lycopene; adds slight acidity.
- Beetroots: Rich in fiber and nitrates; gives natural sweetness.
- Carrots: Packed with beta-carotene; adds subtle sweetness.
- Black Pepper: Adds mild heat; aids digestion.
Tomato Beetroot And Carrot Soup Recipe Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium beetroots, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
How to Make this Tomato Beetroot And Carrot Soup Recipe
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic to the pot and sauté for another minute until it’s fragrant.
3. Add the chopped tomatoes, beetroots, and carrots, mixing them well with the oil and onion combination.
4. Add salt and black pepper to the vegetables. Stir to combine.
5. Add the vegetable broth, making sure all the vegetables are under the surface.
6. Heat the mixture until it reaches a boiling point. Then, lower the heat. Cover the pot and let the contents simmer for approximately 30-35 minutes. Pay attention to the following: The beetroots and carrots should be tender when you take the pot off the heat. If you cover the pot while cooking, it will cook faster and more evenly. That’s because steam is held inside the pot. But if you do cover the pot, be sure to let some steam escape; otherwise, the contents may boil over.
7. Take the pot off the heat and let the soup cool for a bit.
8. Puree the soup until smooth using an immersion blender. If you don’t have an immersion blender, you can use a regular blender. To do this, carefully transfer the soup in batches to a countertop blender and blend until smooth. Then return the blended soup to the pot.
9. Mix in the lemon juice, sample, and tune up the seasoning to your liking.
10. Spoon the soup into bowls and, if you like, top with freshly minced parsley. Serve hot.
Tomato Beetroot And Carrot Soup Recipe Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Immersion blender (or regular countertop blender)
7. Ladle
8. Bowls for serving
FAQ
- Can I use canned beetroots instead of fresh?Indeed, canned beetroots can be used. Just ensure they are thoroughly drained prior to being introduced into the soup.
- How can I make this soup creamier?Thoroughly blending the soup and adding a splash of coconut milk or cream creates a creamy texture.
- Is this soup suitable for freezing?This soup can be frozen very successfully. Let it cool completely before putting it into airtight containers for the freezer.
- Can I use chicken broth instead of vegetable broth?If you are not strictly adhering to a vegetarian diet, then yes, you can use chicken broth.
- What can I use instead of lemon juice?Lemon juice can be substituted with either apple cider vinegar or white wine vinegar.
- How do I adjust the spice level?A pinch of cayenne pepper or more black pepper can be added to amp up the heat.
- Can I add other vegetables to this soup?Certainly! Vegetables such as celery or bell peppers can be incorporated to enhance both the flavor and nutritional value.
Tomato Beetroot And Carrot Soup Recipe Substitutions and Variations
Olive oil:
Use coconut oil or avocado oil if you want different flavors.
Onion:
Substitute shallots or leeks for a milder taste.
Garlic:
Replace with garlic powder (1/4 teaspoon) or roasted garlic for a deeper aroma.
Vegetable broth:
Substitute chicken broth for a non-vegetarian base, or use water with a vegetable bouillon cube for a vegetarian-friendly broth.
Lemon juice:
Replace with lime juice or apple cider vinegar for a slight tang.
Pro Tips
1. Roast the Vegetables First: For added depth of flavor, consider roasting the beetroots, carrots, and tomatoes before adding them to the soup. Toss them with a bit of olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) for about 25-30 minutes until they are caramelized.
2. Experiment with Spices: To enhance the flavor profile, consider adding a pinch of cumin or smoked paprika when you add the garlic. These spices complement the earthiness of beetroots and add complexity to the soup.
3. Use Homemade Broth: If possible, use a homemade vegetable broth for a richer taste. You can make a simple broth with scraps like onion peels, carrot tops, and other leftover vegetables simmered in water for an hour or two.
4. Balance Acidity: If you find the soup too sweet because of the beetroots and carrots, adjust the acidity by adding a bit more lemon juice or a splash of apple cider vinegar to brighten the flavors.
5. Finish with a Dollop of Yogurt or Cream: Just before serving, consider adding a dollop of Greek yogurt or a swirl of cream to the soup. This not only adds a creamy texture but also balances the earthy flavors with a slight tanginess.
Tomato Beetroot And Carrot Soup Recipe
My favorite Tomato Beetroot And Carrot Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Immersion blender (or regular countertop blender)
7. Ladle
8. Bowls for serving
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium beetroots, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic to the pot and sauté for another minute until it’s fragrant.
3. Add the chopped tomatoes, beetroots, and carrots, mixing them well with the oil and onion combination.
4. Add salt and black pepper to the vegetables. Stir to combine.
5. Add the vegetable broth, making sure all the vegetables are under the surface.
6. Heat the mixture until it reaches a boiling point. Then, lower the heat. Cover the pot and let the contents simmer for approximately 30-35 minutes. Pay attention to the following: The beetroots and carrots should be tender when you take the pot off the heat. If you cover the pot while cooking, it will cook faster and more evenly. That’s because steam is held inside the pot. But if you do cover the pot, be sure to let some steam escape; otherwise, the contents may boil over.
7. Take the pot off the heat and let the soup cool for a bit.
8. Puree the soup until smooth using an immersion blender. If you don’t have an immersion blender, you can use a regular blender. To do this, carefully transfer the soup in batches to a countertop blender and blend until smooth. Then return the blended soup to the pot.
9. Mix in the lemon juice, sample, and tune up the seasoning to your liking.
10. Spoon the soup into bowls and, if you like, top with freshly minced parsley. Serve hot.
