Carrot Beetroot and Horse Gram Sprouts soup is a comforting and healthy, filling soup for those cold evenings or just when you are feeling down. It is quick, easy, and requires only a few pantry ingredients.
The soup is filling and has that natural dark vibrant color from the winter special Beetroot. It is thick and fibrous and has the goodness of carrot and beetroot and a few sprouts from Horse Gram.
I love soup and love to experiment with the different veggies I have in my fridge. Earlier soup to me was only tomato soup, but now I hardly make the only tomato. Now it is always a mix and match of different veggies.
Different Soup Recipes
I like this Vegetable Soup where I mix Cauliflower, Tomato, and carrot. This Cabbage and Mung Sprout soup is another unusual combination, where tomato is not used at all. Leek and Butternut Squash are available in abundance in autumn. Hence I make Leek and Potato soup and this Roasted Butternut squash and carrot soup. This Vegetable Barley soup or this Thukpa (Vegetable Noodle Soup) makes a filling lunch for us.
Beetroot the 1st Ingredient
Today’s soup is again a combination of beetroot, carrot, and horse gram sprouts. Why such a combination? Well as said I love to experiment with my soup. Then, I love beetroot for 2 reasons, one due to its natural color which it gives to food, and second due to its nutrient contents.
I would say a must for (iron) for vegetarians. Generally, Beet is not loved by kids or adults that easily. So we need to find ways to use it in different ways. So one such healthy way for me is using it in the soup.
Recipes with Beetroot
If you are looking for more ways to add beetroot to your kid’s diet try this Beetroot Puri, Beetroot Idli/Uttapam, or this Beetroot Paratha for their main meals. You can sneak into their favorite cookies or treats. Try this Beetroot and Oats Cookies and this Beetroot and Dates Energy Bites, they would love it.
Carrot the 2nd Ingredient
Beetroot and carrot both adds thickness and texture to any dish. So when I combine this both in a soup it is naturally a filling meal. Secondly, both the veggies are a bit on the sweetish side. So we need not add sugar to the soup. It naturally adds taste. So it becomes healthy and diabetic friendly too if consumed in limited quantities.
I have sourced these carrots from our local farmer shop. I have not cleaned them before taking the pics.
Recipes with Carrot
Though we love to eat carrots on its own, we also love to eat it in different ways. I make this No onion No Garlic Carrot and Peas Pulao for our main meals and Instant Carrot Semolina Idli for breakfast. Carrot treats are in the form of Wholemeal and Oats Carrot Crackers or this Whole Wheat Carrot Cake.
Horse Gram Sprouts the 3rd Ingredient
The next ingredient is Horse Gram sprouts. So why sprouts? Because I have sprouted them the previous day. I have a habit of using different combinations or adding things randomly in my food. Till the time the dish is complete even I do not know what I would be making :-).
Secondly, Sprouting any grain, legume, vegetable, etc increases its nutritional value. They help in digestion and can be consumed raw or lightly cooked. So it is the best way to add more nutrition to your daily cooking.
Sprouts can either be mixed and pureed along with beetroot and carrot. One can even add them as is when the soup is getting cooked. It’s up to you. I have pureed as I wanted to sneak it in. I would love to add as whole sprouts as it would add a delicious crunch to the soup.
If you want to know how to sprout Beans at home without any equipment, check out my detailed post on How to Sprout Mung Beans at home.
What is Horse Gram
You can read what is Horse gram more in this post of Sprouted Horse Gram Salad. I would recommend you try this Horse Gram Idli which is rice-free idli and this Horse Gram and Sweet Potato Patties which is a perfect burger patty for your vegetarian burgers.
Horsegram is available in Asian shops if staying out of India. If you cannot source Horsegram you can even use Moong sprouts.
Today’s recipe of Carrot Beetroot and Horse Gram Sprouts Soup
I have kept this soup simple. All I did was boil the carrot, beetroot, and horse gram sprouts. Allowed it to cool and passed it through a strainer. Then in a pan, added some ghee (clarified butter) and then the puree of the veggies. Salt and Black pepper are added to taste.
I did not feel the need to add any milk or cream to this recipe, as this soup is naturally cream and filling. One can add if required.
So here goes the recipe of Carrot Beetroot and Horse Gram Sprouts Soup
Carrot Beetroot and Horse Gram Sprouts Soup
- Pressure Cooker / Instant Pot / Open Pan
- Mixer Grinder / Blender
- 2 Medium sized carrots (approximately 350 grams)
- 1 medium size Beetroot (approximately 120 grams)
- Handful of Horse Gram Sprouts
- Black Pepper to taste
- Salt to taste
- 1 tablespoon Ghee/Butter/Oil
- Water as required
- Peel the carrots and beetroot.
- Cut it into 1 inch pieces.
- Rinse the carrots and beetroot.
- In a pressure cooker boil the carrots, beetroot, horse gram sprouts along with water until done (depending on your pressure cooker settings).
- If using an open pot, cook them in boiling water until the carrot and beetroot is done.
- Once cooked, let it cool down.
- Blend it into a puree using a mixer grinder.
- Sieve the puree using a fine strainer.
- In a wide pot, add the Ghee/Butter/Oil
- Once hot add the puree.
- Add salt as per taste and adjust water as per desired consistency.
- Let the mixture come to a boil.
- Once boiled let it simmer for 10 minutes.
- Season with black pepper and serve with bread of your choice.
- Any other sprouts can be used in place of Horse Gram
- One may skip cooking of sprouts and top it on the soup too
- Vegans can replace Ghee/Butter with oil or completely skip it
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