Mom’s Recipe
Not only does this soup look gorgeous but it also has the perfect balance of subtle sweetness from the beets and carrots and a touch of spice from fresh ground pepper. The idea of taking something classic like tomato soup and adding an unexpected ingredient like the vibrant beet in this recipe has my mom’s style of cooking written all over it. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Don’t have an Instant Pot? I have also shared the stovetop version of this tomato beet soup.
Ingredients
This tomato soup uses fresh ingredients in addition to a few basic pantry staples:
Tomatoes - Vine-ripened fresh tomatoes work best for this recipe Beet Root - Most grocery stores sell loose beets, so go ahead and pick one. Carrots - Available year-round, carrots add a subtle sweetness and creamy texture to this soup Arrowroot powder or Corn starch - Stirring in a little bit of corn starch or arrowroot slurry to the soup, adds body and creaminess to the soup. You can also stir in heavy cream or your favorite vegan cream instead.
Cumin Tadka
Before I get into the recipe, let’s discuss the cumin seeds and ghee Tadka. This quick and simple tempering step adds earthy nutty flavors to the soup. I love to add it as a finishing touch to this soup. Traditionally the tadka for tomato soup is made in aromatic ghee. You can easily make this recipe vegan by using neutral vegetable oil or even oil-free by skipping this step.
How to Make Tomato Beet Soup
Add tomatoes, carrots, beet, cinnamon, and salt to the Instant Pot Add 3 cups of water. Close the Instant Pot with the pressure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release
Open the Instant Pot, take the cinnamon stick out, and discard Blend the soup using an immersion blender to a smooth consistency Set Instant Pot to Saute mode. Mix arrowroot powder in water and slowly stir it into the soup Add the cumin seed tadka. Add black pepper and adjust the salt to taste. Bring the soup to a gentle boil
Serving
Serve the soup hot with croutons. For a delicious lunch or dinner, serve alongside a grilled cheese sandwich or a salad. For a gluten-free option use gluten-free croutons.
Storing
Any leftovers can be refrigerated for up to five days. This tomato, beet, and carrot soup is also a perfect make-ahead recipe. You can make this and refrigerate it for up to 5 days. To reheat simply microwave or reheat on the stovetop. Looking for more beetroot recipes? Check out my Beet Risotto, Beet Raita, and this restaurant-inspired Roasted Beet Salad.
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