Immunity Booster Carrot Beet Soup
40min
4servings
180cal
Equipment
Knife
Cutting board
Peeler
Large pot
Stove
Blender or immersion blender
Spatula
Ingredients
Main Vegetables
Carrots500 g
Beets400 g
Onion1 piece
Garlic cloves3 pieces
Fresh ginger30 g
Base Ingredients
Olive oil2 tbsp
Vegetable stock800 ml
Salt1 tsp
Black pepper0.5 tsp
Instructions
1
Prepare vegetables
Peel and chop carrots, beets, onion, garlic and ginger into small pieces.
⏱ 10 min
2
Sauté aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic and ginger. Sauté until onion becomes translucent, about 5 minutes.
⏱ 5 min🌡 180°C
3
Add vegetables and cook
Add chopped carrots and beets to the pot. Stir well and cook for 5 minutes to release flavors.
⏱ 5 min
4
Simmer soup
Pour in vegetable stock, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
⏱ 20 min
5
Blend and serve
Remove from heat and blend soup until smooth using immersion blender. Adjust seasoning if needed and serve hot.
⏱ 5 min
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