Last Updated on 2 months by Neha Deshmukh

Beetroot Soup Recipe – Creamy Tomato Carrot Soup with Noodles

Introduction

Okay, let’s be real – beetroot sometimes gets a bad rap. But trust me on this one! This creamy beetroot soup is a total game-changer. It’s vibrant, comforting, and surprisingly delicious. I first made this when I was trying to sneak more veggies into my kids’ diets, and it was an instant hit! The sweetness of the carrots and tomatoes balances the earthy beetroot beautifully, and the little noodles just make it extra cozy. You’ll absolutely love this warm, nourishing bowl of goodness.

Why You’ll Love This Recipe

This beetroot soup isn’t just healthy; it’s a flavor explosion! Here’s why you’ll be making this again and again:

• Vibrant Color & Flavor: The deep ruby red color is stunning, and the taste is a delightful mix of sweet and earthy.
• Super Easy to Make: Seriously, it comes together in under 30 minutes.
• Comfort Food at its Finest: Perfect for a chilly evening or when you’re feeling under the weather.
• Versatile: Easily adaptable to vegan, gluten-free, or spice preferences.

Ingredients

Here’s what you’ll need to create this magic:

• 4 medium-sized beetroot, peeled and diced (about 400g)
• 6 medium-sized tomatoes, diced (about 450g)
• 4 large-sized carrots, peeled and sliced (about 300g)
• 2 medium-sized onions, peeled and diced
• 2 garlic cloves
• 1 medium-sized chili pepper, sliced (adjust to your spice preference)
• 1-inch stick of butter (or vegan butter) – about 25g
• 2 cups of water (480ml)
• 1/4 cup fresh cream (or vegan cream) – about 60ml
• Sea salt, to taste
• Black pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Beetroot: Don’t be scared of the staining! Wear gloves if you’re worried, or just embrace the pink hands – it washes off eventually.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for good quality diced tomatoes.
• Carrots: I like to slice them fairly thinly so they cook quickly and blend easily.
• Chili Pepper: Remove the seeds for a milder soup. I usually leave a few in for a gentle warmth.
• Butter/Vegan Butter: This adds richness and flavor. Don’t skimp!
• Cream/Vegan Cream: This is what makes it creamy. You can adjust the amount to your liking.

Beetroot Varieties & Their Flavor Profiles

Did you know there are different types of beetroot? They each have a slightly different flavor!

• Red Beetroot: The most common, with a mild, earthy sweetness.
• Golden Beetroot: Less earthy, slightly sweeter, and won’t stain everything pink!
• Chioggia Beetroot (Candy Stripe): Beautiful pink and white rings, with a mild, sweet flavor.

I usually use red beetroot for this recipe, but feel free to experiment!

The Role of Carrots & Tomatoes in Sweetness & Texture

Carrots and tomatoes aren’t just there for color. They play a crucial role in balancing the earthy flavor of the beetroot and creating a lovely smooth texture. The natural sweetness of both veggies complements the beetroot perfectly, and they help create a velvety consistency when blended.

Using Fresh Cream vs. Vegan Cream Alternatives

I love using fresh cream for that extra richness, but vegan cream works beautifully too! Cashew cream or coconut cream are great options. Just be mindful that coconut cream will impart a slight coconut flavor, which some people enjoy!

Regional Variations in Beetroot Soup – Exploring Indian Influences

While beetroot soup is popular worldwide, it’s not traditionally a huge thing in Indian cuisine. However, beetroot is used in a lot of Indian salads and raitas. This recipe is my take on blending those flavors with a classic soup. You might find some Indian households adding a touch of ginger or garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine & Cook: In a pressure cooker, add the diced beetroot, tomatoes, carrots, onions, garlic, and chili pepper. Sprinkle with salt.
2. Add Water & Pressure Cook: Pour in 2 cups of water. Seal the lid and cook for 4-5 whistles over medium heat.
3. Release Pressure & Blend: Let the pressure release naturally (about 10 minutes). Carefully blend the cooked vegetables into a smooth puree.
4. Strain for Silkiness: For an extra silky texture, strain the puree through a metal sieve. This step is optional, but it makes a big difference!
5. Sauté & Simmer: Heat the butter in a pan. Add black pepper and then pour in the strained soup. Simmer until it thickens slightly, about 5 minutes.
6. Add Cream & Finish: Stir in the fresh cream and cook for another 2 minutes.
7. Serve & Garnish: Ladle into bowls and garnish with a swirl of cream, cooked noodles, a sprinkle of oregano, sesame seeds, and sunflower seeds. Serve hot!

Expert Tips

A few little secrets to make this soup even better:

• Achieving the Perfect Silky Smooth Texture: The straining step is key! It removes any bits of skin or fiber, resulting in a truly luxurious texture.
• Adjusting Spice Levels to Your Preference: Start with a small amount of chili pepper and add more to taste. You can always add heat, but it’s hard to take it away!
• Using a Blender vs. Immersion Blender: Both work! An immersion blender is convenient, but a regular blender will give you a smoother result.

Variations

Let’s get creative!

• Vegan Beetroot Soup: Use vegan butter and vegan cream. Simple as that!
• Gluten-Free Beetroot Soup: This recipe is naturally gluten-free, but double-check your noodle ingredients.
• Spice Level Adjustments: For mild, omit the chili pepper. For medium, use 1/2 a chili pepper. For spicy, use a whole chili pepper and a pinch of cayenne pepper.
• Festival Adaptations (Navratri/Fasting Friendly Options): Skip the noodles and cream for a Navratri-friendly version. You can add a little ginger and rock salt for flavor.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas to elevate your meal:

• Crusty Bread: Perfect for dipping!
• Side Salad: A simple green salad with a light vinaigrette.
• Grilled Cheese Sandwich: A classic pairing.

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

Is this soup suitable for weight loss?

Absolutely! Beetroot is low in calories and high in fiber, making it a great addition to a weight loss diet.

Can I make this soup ahead of time?

Yes! You can make the soup base (up to the straining step) a day or two in advance. Store it in the refrigerator and finish it just before serving.

What is the best way to peel and dice beetroot without staining everything?

Wear gloves! Or, peel the beetroot under running water to minimize staining.

Can I use pre-made vegetable broth instead of water?

Yes, absolutely! Vegetable broth will add even more flavor.

What noodles pair best with this beetroot soup?

Thin egg noodles or vermicelli noodles work beautifully. You can also use gluten-free rice noodles.