Creamy Carrot Beet Tomato Soup

This Creamy Carrot Beet Tomato Soup is tart, sweet, full of flavors and hearty. Amazingly this tastes awesome and this is healthy too. It’s warm, cozy and healthy, which is probably the greatest combo ever for any soup.

PRINT full recipe here: http://www.mygingergarlickitchen.com/creamy-carrot-beet-tomato-soup

Serves: 5

Ingredients

Beetroot, peeled and diced – 4 medium
Tomato, diced – 6 medium
Carrot, peeled and sliced – 4 large
Onion, peeled and diced – 2 medium
Garlic cloves – 2
Sea salt to taste (I have used Himalayan sea salt)
Chili peppers, sliced – 1 medium
Butter – 1 inch stick
Water – 1 litre
Pepper to season

For Serving:
Cooked rice noodles
Sunflower seeds
Dried oregano
Sesame seeds

Instructions for apple pie filling:

1. In the pre-heated pressure cooker or pressure pan, without the lid on medium heat, add beets, tomato, carrots, pepper, garlic, onions and salt.

2. Add water and close the lid.

3. Lock the pressure cooker and cook for 4-5 whistles.

4. Remove from heat and wait for the pressure to come down on it’s own. It would take about 10 minutes.

5. Blend the cooked veggies until puree. Strain it through a metal sieve.

6. Heat a pan. Add butter and black pepper. Add vegetable puree and let it boil until it’s thick in consistency.

7. Drizzle with some fresh cream and add noodles of your choice.

8. Sprinkle some oregano, sesame seeds, and sunflower seeds.

Soundtrack: “Two Finger Johnny” Kevin MacLeod (incompetech.com)

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