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Home / Recipes / Rosemary infused Carrot Beets Coconut Soup

Photo of Rosemary infused Carrot Beets Coconut Soup by Mani Mukhija at BetterButter

Rosemary infused Carrot Beets Coconut Soup

Mani Mukhija
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Rosemary infused Carrot Beets Coconut Soup RECIPE

Rosemary when infused with the soups gives a wonderful strong aroma. Other than just aromatic significance, it has a bundle of other benefits hidden in the leaves. Fresh rosemary leaves are a good source of antioxidant vitamin.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Blending
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 2 tbsp extra virgin olive oil
  2. 3 cups carrots, thinly sliced
  3. 1/2 cup sliced Beetroot
  4. 1 large onion, very thinly sliced
  5. 1-inch finely grated fresh ginger
  6. 3-4 garlic cloves chopped
  7. 1 fresh Rosemary Sprig
  8. 1/2 tsp dried Rosemary herb
  9. 3 cups vegetable stock
  10. 1 cup unsweetened coconut milk
  11. 1/2 cup water
  12. 1/4 tsp cumin powder
  13. 1/2 tsp cumin seeds
  14. 1/8 tsp hing
  15. salt to taste
  16. 1/4 tsp Black pepper


  1. Heat Oil in a pan.Add cumin seeds, Hing, ginger and garlic.Saute for a minute.
  2. Add the sliced onions and saute for 2 mins on medium flame.
  3. Add sliced carrots and beets.
  4. Add dried Rosemary herb. Coat the vegetables nicely. Cover and cook over moderately high heat for about 8 minutes stirring the vegetables occasionally, until just tender
  5. Add 1/4th of fresh sprig of Rosemary. Add vegetable stock ,coconut milk and water .Cover and cook over moderate heat until the carrots and beets are tender, about 15-20 minutes. Cook until the liquid starts thickening
  6. Allow the soup to cool and puree in a blender.
  7. Return the soup to the soup pot. Season with salt, cumin powder and black pepper . Mix well.
  8. Garnish the soup with cream and Rosemary.Serve hot with the Italian Bruschetta toast.

Reviews (1)  

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Kalpana Arora
Kalpana Arora   Nov-10-2017

Nice one.

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