Beetroot & Carrot Soup - Beetroots are known for its rich nutritional value. According to a research, a daily dose of 250ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks. There are a lot of interesting beetroot recipes, one that we would like to share with you today is Beetroot & Carrot Soup. A very simply, healthy and quick to make soup for your loved ones.
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp ginger, minced
- 3 medium beetroots, peeled and diced
- 3 carrots, peeled and diced
- 6 cup vegetable stock
- salt and freshly ground black pepper
Warm olive oil in a large saucepan over medium heat. Stir in onions, ginger and garlic; cook until soft but not browned, for about 5 minutes. Stir in diced beetroot and Carrot, and cook for 2 minute.
Stir in the vegetable stock and season with salt and pepper. Bring to the boil; cover and simmer until the beetroots and carrots are tender, for about 20 to 30 minutes. Remove from heat and allow to cool slightly.
In batches, add soup to a food processor or hand blender and pulse until it becomes smooth. Return soup to saucepan and gently heat through. Ladle into bowls and garnish.
Serve it hot or cold.
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