Beetroot & Indian Carrot Soup

I love making soup! It’s so easy and quick, it’s literally my “go-to” dish when I’m in a rush (or just being lazy). I recently read a chapter in “How Not to Die” where it’s mentioned that the best way to know how long it takes your body to process food is by eating some beetroot. If you’ve had beetroot before I’m sure you’re aware that it tends to dye your urine and feces pink or red-ish. You can measure the hours/days it takes for the beetroot to “come out” after going in. I was curious! Also, it’s been a bit cold and rainy where I’m at (Abu Dhabi), so why not warm up with a good bowl of soup!

Ingredients (for 4-6 soup plates)

  • 2 large beets (please don’t use canned beets because they’re gross. Give a try to the real thing)
  • 1 large potato, peeled and diced.
  • 1 large Indian carrot, roughly chopped (Note: I like Indian carrots because I think they have a richer taste than regular carrots. Also, their color is more similar to beetroot – pale red. If you can’t get Indian carrots just use regular carrots, or any red-ish carrot you can find).
  • 3 large garlic cloves, peeled.
  • 1 can of coconut milk (light fat? full fat? coconut cream? How creamy do you like your soups? Go with your gut!)
  • Spices: salt, black pepper.
  • Optional: coriander (cilantro).


  1. Beets: You can cook them by boiling them or roasting them. To boil them; place beets in a large pot with cold water and bring to a boil letting simmer. Once cooked, drain. To roast them; wrap the beets in foil and place in the oven to a high temperature. In both cases it’ll take approximately 40-60 minutes to cook, and you will know they’re done once you are able to “stab” them with a knife without placing too much pressure on them. (Note: roasted beets have a stronger, richer flavor than boiled beets. But be careful when removing the foil because some scalding hot beet juice might splash and burn you). Once cooked and cool remove the skin by rubbing them with your fingers or under running cold water. Then chop into medium size pieces.
  2. Carrots, potato and garlic: Place in a different pot with cold water while the beets are cooking, bring them to a boil and then let simmer for about 20 minutes. While boiling I like to add some salt and pepper to the water. Once the vegetables are cooked (same “stabbing” is required, as with the beets) remove from the stove and let them cool down, uncovered. You can drain them, but save the water from the boiling process for thinning.
  3. Put all the cooked vegetables in a high speed blender (without the water). Add the coconut milk and blend. Gradually add the reserved water until your desired texture is achieved.
  4. Plating: poor soup onto bowls and serve while hot. When I took the featured picture I was missing other colors for contrast. I chopped some coriander (cilantro) to put on top, and it really made the beetroot flavor… pop up? Pop out? Just pop!!! Give it a try!



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