Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Indian-Spiced Beet Soup Recipe
    Lost? Site Map

    Indian-Spiced Beet Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    ThatSouthernBelle's Note:

    Adapted from Passionate Vegetarian - found on aminglingoftastes.com

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees. Scrub and trim the beets, leaving 1 inch of stems attached. Wrap in a foil pouch and seal edges tightly. Roast on a baking sheet for 75 to 90 minutes, or until very tender. Open pouch and, when beets are cool enough to handle, rub the skin off with your fingers. Cut into small cubes.
    2. 2
      While beets roast, make the soup: In a large pot or Dutch oven, heat the oil on medium low. Add the onions, season with salt and pepper, and cook until very soft, about 10 minutes. Add the jalapenos and ginger and cook 3 more minutes, stirring often. Add the cumin, turmeric, coriander and crushed red pepper and cook 2 minutes more, stirring continuously. Add the broth, tomatoes and 1 Tbs. of the honey and bring to a boil. Add the rice. Reduce the heat to low, cover and simmer for 25 minutes.
    3. 3
      Add the chopped beets to the soup and remove from heat. Using a handheld immersion blender (or working in batches with a regular blender), puree until you have a smooth consistency. Put soup over medium-high heat and bring to a bare simmer. Stir in the garam masala and remaining honey. Taste for seasoning and add salt and pepper as needed. If soup is thicker than you like, add a small amount of water. Ladle into bowls and garnish with sour cream and cilantro.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Indian-Spiced Beet Soup

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.9
     
    Calories from Fat 70
    33%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 259.7 mg
    10%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 18.5 g
    74%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites