Beetroot Soup Recipe – Authentic Indian Beetroot & Tamarind Soup

Last Updated on 2 months by Neha Deshmukh

Beetroot Soup Recipe – Authentic Indian Beetroot & Tamarind Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both healthy and bursting with flavour. And let me tell you, this Indian Beetroot and Tamarind Soup is exactly that! It’s a vibrant, warming soup that’s been a family favourite for years. I first made this when trying to sneak more veggies into my kids’ diets, and it was a surprising hit! The slight tang from the tamarind perfectly balances the earthy beetroot, and the spice blend… well, you’ll just have to try it to believe it.

Why You’ll Love This Recipe

This isn’t your average beetroot soup. We’re taking inspiration from traditional Indian flavours to create something truly special. It’s:

• Healthy & Nutritious: Packed with vitamins and antioxidants from beetroot.
• Flavourful: The tamarind and spice blend create a unique and delicious taste.
• Comforting: Perfect for a chilly evening or when you’re feeling under the weather.
• Relatively Easy: While it has a few steps, it’s totally achievable for a weeknight meal.

Ingredients

Here’s what you’ll need to make this amazing soup:

• 2 small beetroot
• 1.5 cups water (for steaming)
• 0.25 cup water (initial spice blend)
• 1 teaspoon cumin seeds
• 0.5 teaspoon whole black pepper
• 0.5 teaspoon coriander seeds
• 1 dry red chilli (adjust to your spice preference!)
• 1 tablespoon tamarind
• 1 tablespoon oil
• 0.5 teaspoon mustard seeds
• 1 dry red chilli (for tempering)
• 9-10 curry leaves
• 1 pinch asafoetida (hing)
• 2 cups water (for the soup base)
• 0.25 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Beetroot: You can use any variety of beetroot, but I prefer the smaller ones as they tend to be sweeter. Don’t worry about peeling if you’re using organic beetroot, just give them a good scrub!
• Tamarind: This is key to the flavour profile. It adds a lovely tanginess that complements the beetroot beautifully. You can find tamarind paste or pulp at most Indian grocery stores. If using a block of tamarind, soak it in warm water for about 20 minutes before using.
• Spice Blend: We’re making our own spice blend here, which is so much more flavourful than store-bought. Don’t skip toasting the spices – it really brings out their aroma!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth. It has a pungent smell, but don’t let that put you off! A little goes a long way.
• Regional Variations: In some parts of India, beetroot is roasted instead of steamed, which gives it a slightly smoky flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Beetroot: Rinse, peel (if needed), and chop the beetroot into small cubes. Steam with 1.5 cups of water in a pressure cooker for 5-6 whistles. If you don’t have a pressure cooker, you can boil the beetroot until tender, about 20-25 minutes.
2. Make the Spice Blend: While the beetroot is steaming, grind the cumin seeds, black pepper, coriander seeds, and dry red chilli into a semi-fine powder. A spice grinder or a small coffee grinder works perfectly for this.
3. Puree the Beetroot: Once the beetroot is cooked, blend it with the cooking water and tamarind into a smooth puree. Set aside.
4. Temper the Spices: Heat the oil in a pot over medium heat. Add the mustard seeds and wait for them to crackle. Then, add the dry red chilli, curry leaves, and asafoetida. Sauté briefly – about 30 seconds – until fragrant.
5. Fry the Spice Powder: Add the ground spice powder to the pot and fry for a few seconds until aromatic. Be careful not to burn it!
6. Simmer the Soup: Mix in the beetroot-tamarind puree, 2 cups of water, turmeric powder, and salt. Bring to a simmer and cook for 7-8 minutes, stirring occasionally.
7. Garnish & Serve: Garnish with fresh coriander leaves and serve hot with rice or enjoy it as a comforting soup.

Expert Tips

• Don’t overcook the beetroot: You want it tender, but not mushy.
• Taste as you go: Adjust the salt and spice levels to your liking.
• For a smoother soup: Strain the puree through a fine-mesh sieve before adding it to the pot.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the amount of dry red chilli to ½ or omit it altogether.
  • Medium: Use 1 dry red chilli as per the recipe.
  • Spicy: Add an extra dry red chilli or a pinch of cayenne pepper.
• Festival Adaptation: This soup is often made during Maha Shivaratri and Navratri as a sattvic (pure) dish.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• With Rice: A classic pairing!
• With Roti or Naan: Perfect for dipping.
• As a Starter: A light and flavourful way to begin a meal.
• With a dollop of yogurt: Adds a cooling element.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

FAQs

Is this soup best served hot or cold?

Definitely hot! The flavours really come alive when it’s warm.

Can I use pre-cooked beetroot to speed up the process?

Yes, absolutely! Just skip the steaming step and use about 2 cups of pre-cooked beetroot.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a savoury flavour. If you can’t find it, you can substitute it with a pinch of garlic powder, but it won’t be quite the same.

How can I adjust the tanginess of the soup?

Add a squeeze of lemon juice or a little more tamarind paste to increase the tanginess.

Can this soup be made ahead of time?

Yes! You can make the soup a day or two in advance and reheat it when you’re ready to serve. The flavours will actually develop even more over time.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!