Step-by-Step Guide to Prepare Quick Beetroot Carrot Soup

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Beetroot Carrot Soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beetroot Carrot Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot Carrot Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beetroot Carrot Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beetroot Carrot Soup estimated approx 30 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Beetroot Carrot Soup using 10 ingredients and 4 steps. Here is how you can achieve that.
There’s nothing more comforting on a cold and rainy day than a steaming bowl of hot soup. A delicious and vibrant kid-friendly soup made with beetroot, carrot and potatoes, garnished with fresh cream, coriander leaves and crumbled feta cheese.
Ingredients and spices that need to be Make ready to make Beetroot Carrot Soup:
- 2 medium sized beetroot
- 2 carrots
- 1 small potato
- 1 medium onion
- 2 garlic pods finely chopped
- 1/2 tbsp olive oil
- 1 tsp black Pepper powder
- 1 bay leaf
- 1 inch cinnamom stick
- As per taste Salt
Instructions to make Beetroot Carrot Soup
- Trim, peel and chop the beetroot, carrots, and potatoes into similar size chunks.
- Heat the olive oil in a large saucepan and add bay leaf. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots, and potatoes. Fry for 3 minutes, stirring regularly.
- Add ½ liter of water and cook for at least 20 minutes. Add salt and black pepper.
- Blend the soup until smooth. Divide into 4 bowls and top with fresh cream, coriander leaves, and feta cheese.
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