Instant Pot Tomato Beet Soup Recipe – Cinnamon & Cumin Tadka

Last Updated on 2 months by Neha Deshmukh

Instant Pot Tomato Beet Soup Recipe – Cinnamon & Cumin Tadka

Hey everyone! I’m so excited to share this vibrant and comforting Instant Pot Tomato Beet Soup with you. It’s a little different, a little unexpected, and so delicious. I first stumbled upon a version of this soup during a chilly winter, and I’ve been tweaking it ever since to get it just right. The warm spices and earthy sweetness are seriously soul-soothing. Plus, it comes together incredibly quickly in the Instant Pot!

Why You’ll Love This Recipe

This isn’t your average tomato soup. The beets add a beautiful color and subtle sweetness, while the cinnamon stick might sound unusual, but trust me – it adds a lovely warmth. And then there’s the tadka… that final flourish of spiced ghee that takes everything to another level. It’s healthy, flavorful, and perfect for a cozy night in. It’s ready in under 30 minutes, making it a fantastic weeknight meal.

Ingredients

Here’s what you’ll need to make this magic happen:

• 4 red ripe tomatoes
• 2 medium carrots
• 1 medium beet
• 1 cinnamon stick
• 1 teaspoon kosher salt
• 3 cups water
• ?? teaspoon ground black pepper (start with ¼ tsp and adjust to taste)
• 2 tablespoons arrowroot flour
• ?? cup water (for slurry – about ¼ cup is usually good)
• 1 tablespoon ghee
• 1 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients! Beets are nutritional powerhouses, packed with vitamins and antioxidants. Don’t be scared off by their earthy flavor – it mellows beautifully when cooked with tomatoes.

Cinnamon in a savory dish? Absolutely! It adds a subtle warmth that complements the beets and tomatoes surprisingly well. It’s a trick my grandmother used to use in her lentil dishes.

Now, about that tadka. It’s a cornerstone of Indian cooking – a spiced tempering in hot oil or ghee that’s poured over dishes to add a burst of flavor. It’s what truly elevates this soup. Ghee (clarified butter) is traditional and adds a wonderful nutty flavor, but you can substitute with vegetable oil if you prefer. Just know the flavor profile will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Add the tomatoes, carrots, beet, cinnamon stick, salt, and 3 cups of water to your Instant Pot. Close the lid and make sure the pressure release valve is set to sealing.
2. Pressure cook on high for 10 minutes. Then, let the pressure release naturally – don’t rush it! This usually takes about 15-20 minutes.
3. Once the pressure has released, carefully open the Instant Pot and discard the cinnamon stick. Now, grab your immersion blender and blend the soup until it’s beautifully smooth.
4. Switch the Instant Pot to Saute mode. In a small bowl, whisk together the arrowroot flour (or cornstarch) with ¼ cup of water to create a slurry. Stir this into the soup.
5. While the soup is simmering, heat the ghee in a small pan over medium heat. Add the cumin seeds and cook until they start to sizzle – this is important, as it releases their flavor!
6. Carefully pour the tadka (the spiced ghee) into the soup. Stir well.
7. Add black pepper and adjust the salt to your liking. Simmer for a few minutes until the soup has slightly thickened.
8. Serve hot with your favorite toppings!

Expert Tips

• For a super smooth soup: Really take your time with the immersion blender. Blend until there are absolutely no lumps.
• Preventing sticking: The arrowroot slurry helps prevent sticking, but keep an eye on it and stir frequently while simmering.
• Seasoning is key: Don’t be afraid to taste and adjust the seasoning. A little extra black pepper can really brighten things up.

Variations

• Vegan Adaptation: Simply swap the ghee for a plant-based oil like coconut or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your arrowroot flour to ensure it’s certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Stick to ¼ teaspoon of black pepper.
  • Medium: Increase the black pepper to ½ teaspoon and add a pinch of red pepper flakes to the tadka.
  • Spicy: Add 1 teaspoon of black pepper, a generous pinch of red pepper flakes, and a small chopped green chili to the tadka.
• Festival Adaptations (Navratri/Fasting friendly options): Skip the cumin seeds in the tadka during fasting periods, as they are sometimes avoided. You can also use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to take it to the next level:

• A swirl of coconut cream or yogurt (if not vegan)
• A sprinkle of fresh cilantro
• Crunchy croutons or toasted naan bread for dipping
• A side of warm roti or paratha

Storage Instructions

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be aware that the texture might change slightly after freezing.

FAQs

(1) Can I make this soup ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat gently on the stovetop before serving.

(2) What can I substitute for arrowroot flour?

Cornstarch works perfectly as a substitute for arrowroot flour. Use the same amount (2 tablespoons).

(3) Is this soup suitable for weight loss?

Yes! It’s packed with vegetables and low in calories. It’s a filling and nutritious option for a healthy diet.

(4) What is a ‘tadka’ and why is it important?

A tadka is a spiced tempering in hot oil or ghee. It’s a fundamental technique in Indian cooking that adds a burst of flavor and aroma to dishes. It’s essential for this soup!

(5) Can I use a regular pot instead of an Instant Pot?

Yes, you can! Simmer the soup in a regular pot for about 30-40 minutes, or until the vegetables are tender.

(6) How can I adjust the sweetness of the soup?

If you prefer a less sweet soup, use slightly less beet. You can also add a squeeze of lemon juice to balance the sweetness.

Enjoy! I really hope you give this Instant Pot Tomato Beet Soup a try. Let me know what you think in the comments below!