Ministry of Curry · by Archana Mundhe★ 4.9 (7)
Instant Pot Tomato Beet Soup
NUTRITION · PER SERVING35M COOK
CAL 2%·PRO 1%
CARBS 5G47% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 3G52% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This quick Instant Pot tomato and beet soup is aromatic with warm spices like cinnamon and cumin. It's vegan, naturally gluten-free, and ready in under 35 minutes.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 red ripe tomatoes (quartered)
- 2 medium carrots (peeled and sliced)
- 1 medium beet (peeled and cubed)
- 1 cinnamon stick
- 1 teaspoon kosher salt
- 3 cups water
- ½ teaspoon ground black pepper
- 2 tablespoons arrowroot flour (or corn starch)
- ¼ cup water
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
At a glance
PER SERVING · TIME 35M
CAL 2%·PRO 1%
CARBS 5G47% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 3G52% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 320mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 15mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.