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–+ servings

Beetroot and carrot soup

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

Ingredients
  

  • 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

Instructions
 

  • 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
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