Go Back
+ servings

Beetroot and carrot soup

Blended beetroot and carrot soup is a soothing way to nourishing recovery.
Prep Time 10 mins
Cook Time 20 mins
Course Soup, Soups and salad
Cuisine Baby toddler food, Fusion, gluten free, instant pot, International, Kids choice, Pressure cooker, Vegan, Vegetarian
Servings 4 people


  • 2 medium beetroot
  • 2 large carrot
  • 2 bayleaves
  • 1 cup drinking water
  • 3 cup vegetable stock
  • 1/4 tsp dry thyme
  • 1/2 tsp crushed black pepper

To serve

  • 4-5 Rice cracker
  • 1 teaspoon cream cheese


  • WAsh and peel the carrot and beetroot.
  • Dice them into big chunks.
  • Add these into the instant pot or pressure cooker.
  • Add 2 bay leaves, thyme, 1 cup of water, 2 cup of vegetable stock and pressure cook ( high pressure ) for a 12 minutes.
  • Once the pressure is released, remove the bayleaves.
  • Blend the soup till smooth.
  • Adjust the salt and add the crushed pepper.
  • Taste test and serve warm.
    beetroot and carrot soup
Keyword easy soup recipes
Tried this recipe?Let us know how it was!