2medium carrotspeeled & chopped, 70 grams, or use 1 large carrot
2mediumbeetroot225 grams, peeled and diced
3mediumtomatoes360 grams, chopped
2cupswater480 ml/16 oz
1/2 to 3/4teaspoonsaltadjust to taste
2tablespoonsheavy creamoptional
black pepperoptional
Instructions
Start by pressing the sauté button on the Instant Pot. Once you see "hot" displayed on the pot, add the butter and oil. Once the butter melts, add all the whole spice and cook 15 seconds. Then add the chopped onion, ginger and garlic and cook for 2 to 3 minutes until the onions soften.
Add the chopped carrots, beets and tomatoes along with 2 cups of water and salt. Stir everything and close the lid. Cook on high pressure for 5 minutes. Let the pressure release naturally.
Once pressure releases, open the lid. You can puree the ingredients using an immersion blender or use transfer everything to a regular blender and blend. If using a regular blender, wait for the mixture to cool down a bit and then blend. I used a regular blender. Then strain the soup using a strainer. Do not skip this step.
Let the soup come to a boil again. Add cream if needed and serve hot topped with croutons or a side of grilled cheese sandwich. You can also add some crushed black pepper before serving.
Stove-top Instructions
Follow the same steps. Sauté the spices, onion, garlic and ginger. Then add around 3 cups water along with the veggies. Cover and cook on medium heat until the veggies soften around 20 to 25 minutes. Then puree the mixture, strain and serve.
Notes
Make this beet tomato soup vegan by using vegan butter in place of regular butter and add skip the cream. You can also add some coconut milk at the end if you like.
Straining the soup is important for a smooth texture of the soup.