Beetroot Tomato Soup Recipe – Kashmiri Chili & Garam Masala

Last Updated on 4 months by Neha Deshmukh

Beetroot Tomato Soup Recipe – Kashmiri Chili & Garam Masala

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s packed with flavour and a little bit of spice! I first made this beetroot and tomato soup on a particularly chilly winter evening, and it instantly became a family favourite. The earthy sweetness of the beetroot combined with the tangy tomatoes, and that lovely warmth from the garam masala and Kashmiri chili… it’s pure magic. It’s also surprisingly easy to make, even if you’re not a seasoned cook. Let’s get started!

Why You’ll Love This Recipe

This beetroot tomato soup isn’t just delicious; it’s good for you too! Beetroot is a nutritional powerhouse, and tomatoes are full of antioxidants. Plus, the spices add a lovely warming element, perfect for a cold day. It’s a vibrant, flavourful soup that’s sure to impress. And honestly, the colour is just gorgeous – it’s a real feast for the eyes!

Ingredients

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

• 1 ½ pounds Roma tomatoes
• 1 beet
• 1 medium onion
• 3 garlic cloves
• 1 inch piece of ginger
• 1 Tbsp ghee or oil
• ¾ cup water
• 3 cups vegetable stock
• ½ tsp garam masala
• ½ tsp Kashmiri chili powder
• ¼ tsp cayenne pepper
• Salt to taste
• Black pepper to taste
• ¼ cup cream or soaked cashews
• Basil for garnish
• Toast for serving

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chili Powder: This is a game-changer! It gives a beautiful red colour and a mild, fruity heat. It’s different from regular chili powder, so try to find it if you can. You can usually find it at Indian grocery stores or online.
• Ghee or Oil: I love using ghee for that authentic Indian flavour, but any cooking oil works just fine. Coconut oil adds a subtle sweetness too!
• Beetroot Varieties: You can use golden beetroot for a milder flavour and a beautiful golden hue, or stick with the classic red beetroot for that vibrant colour.
• Vegetable Stock: Homemade is always best, but a good quality store-bought vegetable stock works perfectly. Low sodium is a good option so you can control the saltiness. You could even use chicken stock if you prefer, though it will change the flavour profile slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, score an ‘X’ at the stem end of the tomatoes. This makes peeling them super easy later on. Peel and dice the beetroot into roughly 1-inch pieces.
2. Heat the ghee or oil in your Instant Pot on the sauté mode. Add the chopped onion and cook until softened, then add the minced garlic and grated ginger. Sauté for another minute or two until fragrant – you don’t want it to burn!
3. Add the diced tomatoes, beetroot pieces, and water to the Instant Pot. Pressure cook on high for 18 minutes. Once it’s done, do a quick-release of the pressure.
4. Carefully remove the tomatoes from the pot. Peel off their skins (they should slip off easily now!) and return the peeled tomatoes to the pot with the beetroot.
5. Now for the magic! Blend the soup until it’s beautifully smooth using an immersion blender. If you don’t have one, don’t worry – a regular blender works too (see FAQs!).
6. Add the vegetable stock, garam masala, Kashmiri chili powder, cayenne pepper, salt, and black pepper. Simmer for about 15 minutes, allowing all those flavours to meld together.
7. Finally, stir in the cream or soaked cashews (for a vegan option!). Give it a good taste and adjust the seasoning as needed.

Expert Tips

• Don’t skip the sautéing step! It really builds the flavour base of the soup.
• If you’re using an Instant Pot, make sure the vent is sealed properly before pressure cooking.
• Taste as you go! Adjust the spices to your liking.

Variations

• Vegan Adaptation: Swap the cream for ¼ cup of soaked cashews. Soak about ½ cup of cashews in hot water for at least 30 minutes, then drain and blend them into the soup for a creamy, dairy-free texture. My friend, Priya, swears by this!
• Spice Level Adjustments: If you like things extra spicy, add a pinch more cayenne pepper or a finely chopped green chili. If you prefer a milder flavour, reduce the cayenne pepper or omit it altogether.
• Festival Adaptations: This soup is traditionally made during Maha Shivaratri in some Indian households. It’s considered an auspicious dish to offer to Lord Shiva.
• Winter Warmers: Add a swirl of coconut milk and a sprinkle of toasted pumpkin seeds for an extra cozy winter soup.

Serving Suggestions

This beetroot tomato soup is delicious on its own, but it’s even better with a side of crusty toast for dipping. A sprinkle of fresh basil adds a lovely freshness. You could also serve it with a dollop of yogurt or a swirl of cream.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just make sure to leave some space at the top of the container for expansion.

FAQs

• Is this soup good for weight loss? Absolutely! It’s low in calories and packed with nutrients. The fibre from the beetroot will help keep you feeling full and satisfied.
• Can I make this soup ahead of time? Yes, you can! It actually tastes even better the next day as the flavours have had time to develop.
• What is Kashmiri chili powder and where can I find it? Kashmiri chili powder is a special type of chili powder from the Kashmir region of India. It has a mild heat and a beautiful red colour. You can find it at Indian grocery stores or online.
• Can I use a regular blender instead of an immersion blender? Yes, you can! Just be careful when blending hot liquids. Vent the lid of the blender to allow steam to escape, and blend in batches if necessary.
• What kind of toast pairs best with this soup? A simple sourdough or whole wheat toast is perfect for dipping. You could also try garlic toast for an extra flavour boost!