Carrot Beetroot Thick Soup With Oil Recipe

This vibrant coloured carrot beetroot soup is low in calories, high in fibre and loaded with calcium and antioxidants.

Nutritional info

  • 0.3 gm
    Protein
  • 1.6 gm
    Total Fat
  • 0.2 mg
    Iron
  • 2.2 mg
    Vitamin C
  • 5.6 mg
    Calcium
  • 37.3 kcal
    Energy
  • 144.2 mcg
    Vitamin A
  • 4.1 gm
    Carbohydrate
  • Ingredients
  • Step-by-Step
1/8 Cup(18.0 gm) Carrot (Diced)
1/8 Cup(19.0 gm) Beet Root (Diced)
1/8 Cup(15.0 gm) Onion (Diced)
1/8 Cup(22.0 gm) Tomato (Diced)
1/4 Tsp(0.75 gm) Black Pepper (Powder)
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
150.0 Ml(150.0 ml) Water

  • In a kadhai, heat 1/2 tsp oil.

  • Add 1/8 cup each of diced onion, beetroot, carrot, tomato, and saute well.

  • Next, add 1/4 tsp each of salt and black pepper powder and mix well.

  • Add required water, stir, cover the pan with a lid and cook for 5 minutes.

  • Put off the heat, and puree the mixture with a blender.

  • Finally, add a tsp of white sesame seeds for a nutritional twist.

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