Beet Carrot Pulp Soup Recipe

Name: Beet Carrot Pulp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: beet pulp 2 cups; carrot pulp 2 cups; 1 inch ginger; 1 lime; 6 pieces cloves; 1 tablespoon sesame seeds; 1 tablespoon cumin seeds; 1/2 cup cream; 8 cups water; pink salt as per taste; 5 stems dill; 1 onion; 4 cloves; red chilli whole 2 pieces; 4 tablespoons olive oil; 1/4 teaspoon asafoetida

Servings: persons

beet pulp 2 cups
carrot pulp 2 cups
1 inch ginger
1 lime
6 pieces cloves
1 tablespoon sesame seeds
1 tablespoon cumin seeds
1/2 cup cream
8 cups water
pink salt as per taste
5 stems dill
1 onion
4 cloves
red chilli whole 2 pieces
4 tablespoons olive oil
1/4 teaspoon asafoetida

1
Use a cast iron pot on medium heat
2
Add olive oil, cloves, sesame seeds, cumin seeds and cook for 4 mins
3
Add asafoetida
4
Add onions, ginger, garlic, red chilli, salt and saute till it becomes brown.
5
Add 4 cups of water, beet and carrot pulp
6
Cook for 5 mins
7
Add mixture to a blender or use a hand blender
8
Add remaining water, half n half cream
9
Stir and cook for 5 mins
10
Add dill to garnish on top
11
Serve hot with toast or anything crispy

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: beet pulp 2 cups, carrot pulp 2 cups, 1 inch ginger, 1 lime, and more.

Yes, Beet Carrot Pulp Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Carrot Pulp Soup

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