Ministry of Curry · by Archana Mundhe★ 4.2 (5)
Tomato, Beetroot and Carrot Soup
NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 2%
CARBS 11G55% OF CAL
2G FIBER2G ADDED4G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 4G44% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pureed soup of tomato, beetroot, and carrot with warming spices like cinnamon and cumin. Bright, creamy, and mildly spiced, it's a nourishing vegetable-forward meal.
mainindiansoup🌀 blendergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 ripe tomatoes (halved)
- 2 carrots (peeled and chopped)
- 1 small beetroot (peeled and cubed)
- 1 inch cinnamon stick
- 1 tablespoon corn starch
- 1 tablespoon ghee
- ¼ teaspoon cumin seeds
- 2 teaspoons sugar
- 1 teaspoon red chili powder
- ¼ teaspoon fresh pepper
- salt to taste
At a glance
PER SERVING · TIME 35M
CAL 4%·PRO 2%
CARBS 11G55% OF CAL
2G FIBER2G ADDED4G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 4G44% OF CAL
2G SAT2G 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
- 253mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 21mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.