Mom’s Spiced Beetroot, Carrot and Tomato Soup. My favorite of them all.

That slight nip in the air starts in the month of October and we start craving our favorite soup.
Bay leaf, cloves and black peppercorns to spice it all up. A small piece of fresh turmeric root gives it that zing factor, if you know what I mean.

This soup screams mom’s warmth and comfort. It is very nostalgic of her kitchen in Delhi and those cold winter nights. I clearly remember those days when she would literally dump everything in her pressure cooker and dish out the most delicious soups, ever. 

No fancy restaurants could match those flavors. Soups made with fresh, seasonal produce are always the best.

This soup is more like a Shorba, not one of those thick, chunky soups. So very perfect for a cold winter night and equally perfect to dunk one of those olive oil toasted sourdough sliced breads and enjoy a light dinner.It has all the brightness one may need to cheer you up if you’re having those winter blues. 

Spiced Beetroot, Carrot and Tomato Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Mom’s Spiced Beetroot, Carrot and Tomato Soup. My favorite of them all.


  • 2 ripe red tomatoes
  • 1 large beetroot
  • 2 carrots
  • 1 large potato
  • 2 garlic cloves
  • 1 small piece ginger
  • 1 large onion
  • 1 bay leaf
  • 4 cloves
  • 1/2 tsp black peppercorns
  • 1 cup chopped coriander stalks
  • 4-5 cups water/ vegetable stock
  • 2 tbsp olive oil
  • 1/4 tsp crushed black pepper
  • salt to taste
  • optional – butter and/or cream


  • In a pressure cooker, heat 2 tbsp olive oil (or any other oil of your choice).
  • Add a bay leaf, 4 cloves and 1/2 tsp black peppercorns. Stir for 30 seconds.
  • Add a roughly chopped onion, 2 smashed garlic cloves and a small piece of ginger. Sauté till light brown.
  • Now add 2 tomatoes cut into quarters, 1 beetroot peeled and cut into quarters, 1 peeled potato cut into quarters and 2 carrots roughly chopped. Give these a good mix and add a handful of cilantro stalks. To this add 4-5 cups of water/ stock, mix well and pressure cook for about 8-10 whistles.
  • Blend the mixture using a hand immersion blender once the steam has released from the pressure cooker.
  • Strain the soup into a pan and simmer on low flame for about 5 mins.
  • Add seasoning (salt and pepper) and serve hot.
  • You may choose to add a dollop of butter/ cream if you want a rich soup.
Course: Appetizer, Side Dish
Cuisine: American, Indian
Keyword: Beetroot soup, Soup, Tomato soup, Vegetarian Soup

1 Comment

Write A Comment

Recipe Rating