Roasted Carrot & Beetroot Soup

Roasted Carrot and Beetroot soup


  • 3 tomatoes
  • 6 cloves of garlic
  • 1 tbsp of ginger juice
  • 1 tbsp of lemon juice
  • 3 tbsps of Olive oil
  • 7 to 8 peppercorns, grounded
  • 1 tbsp thyme (I used dry but if you can get fresh nothing like it)
  • 5 to 6 carrots, peeled and halved lengthwise
  • 1 medium size onion
  • Half beetroot or one small size, chopped in chunks
  • 8 to 9 holy basil leaves
  • Handful of coriander leaves
  • 10 to 11 mushrooms or chicken cubes
  • 1 bay leaf
  • 1 star anise
  • Salt to taste
  • Roughly 4 cups of water


Preheat the oven at 150 C. Cut tomatoes from top n infuse garlic in it. Make couple of cuts in onion but don’t cut all the way. Line baking tray with a foil. Put tomatoes, onion, carrots and beetroot. Drizzle some olive oil and sprinkle some thyme and freshly ground pepper. Let it roast in the oven for 30 mins.

In the meanwhile in a nonstick pot, heat a tbsp of olive oil. Add star anise and bayleaf. After about ten seconds, put mushrooms or chicken. Season it with salt, add ginger juice, basil leaves and sauté till it releases all the juices.

Once the veggies are roasted, purée and sieve it. Add some water to get a smooth purée. Put the purée in the same pot, add water and bring it to boil. Lower the flame to medium and let it cook till it gets thick.

Taste and adjust the seasoning. Add coriander leaves and bring it to boil. Switch off the flame and add lemon juice. Cover for 5 mins and then serve hot.

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