Spicy Beetroot Soup


  • Beetroot – 1 (peeled and cut into big chunks)
  • Carrot – 2 (peeled and cut into medium-sized chunks)Onion (medium) – 1 chopped
  • Chopped Garlic -1 tblspn
  • Water /Stock – 4 cups
  • Chilli (optional) – 1
  • Cumin powder – ¼ tspn
  • Chilli powder – ½ tspn
  • Oil – 1 ½ tspn
  • Salt and pepper – To season


  1. Heat oil in a pan, add onions and garlic, cook till the raw smell leaves.
  2. Toss in the beetroot and carrot chunks and cook for a few minutes till they get slightly soft.
  3. Pour in the water/stock, add the bay leaves and dry spices.
  4. Bring it to a boil.
  5. Once it boils, turn the flame down to medium-low, cover the pan and let it simmer for 15 to 20 mins or till the beet and carrots are completely soft.
  6. After the vegetables have softened, strain the water and reserve it.
  7. Using a stick blender or mixie, blend the mixture. Keep adding the reserved water till the desired consistency for the soup is achieved.
  8. Season and serve hot.


  1. You could add other dry spices that you like to enhance the flavour.
  2. You could also blend the soup with a tablespoon of chopped coriander for a fresh taste.
  3. Replace onions with celery or leeks for an interesting flavour.

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