Name: Beet and Carrot Soup (Vegan) recipe by Namita Tiwari at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium size beet; 1 medium size carrot; 1 small potato; 1 medium size onion; 2 tablespoons vegetable oil; 3 cups water; Salt and Pepper as per taste

ABOUT Beet and Carrot Soup (Vegan) RECIPE

A bowl of hot soup just works wonders with dinner during winters. Beet Carrot soup is a simple yet delicious and wholesome soup best enjoyed with toasted bread dripping with butter.

Ingredients Serving: 4

1 medium size beet
1 medium size carrot
1 small potato
1 medium size onion
2 tablespoons vegetable oil
3 cups water
Salt and Pepper as per taste

Instructions

Peel the vegetables and chop into small pieces.
Heat oil in the pressure cooker. Add chopped onions. Fry for 3 to 4 minutes till tender. Add rest of the vegetables. Add 1 teaspoon salt and 1 cup water. Cook for 2 whistles. Cool.
Transfer to a blender and blend to a liquid.
Add 2 cups water and simmer for 20 minutes.
Serve hot with croutons or sprinkle pepper before serving.
You can also serve the soup chilled during summers.

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