Beet Carrot tomato Soup

Course Soup
Cuisine American, Indian
Keyword baby food
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2


  • 1/4 Cup Beetroot (चुकंदर) Cleaned, peel off the skin and chop into cubes
  • 1/4 Cup carrots (गाजर) Chopped
  • 1/2 Cup tomatoes (टमाटर) chopped
  • 1 tsp butter (मक्खन)
  • 1 garlic clove (लहसुन)
  • salt (नमक) As per Taste
  • Black Pepper Powder (काली मिर्च पाउडर) As per Childs age


  • Clean all the vegetables with clean water.
  • Peel beet root skin. Chop all the vegetables.
  • Boil Water and all the vegetables tothe boiling water.
  • Add beetroot and carrot and let it cook for 5 minutes. (I don’t like to overcook vegetables so I am following order as per vegetables cook time)
  • Add tomatoes and cook for another 5-7 minutes.
  • Alternatively, you can cook all vegetables in the pressure cooker for 2 whistles.
  • Allow the cooked vegetables to cool down before blending.
  • Blend to a smooth puree (Add water if needed)
  • Take a pan, add butter. When butter melts add clove of garlic.
  • Pour the beet, carrot tomato puree to the pan
  • Bring the soup to boil. Add salt and pepper as per your child’s age and taste buds.


Clean all the vegetables with clean water. 
Peel the beetroot before chopping. 
Beetroot has iron content; vitamin C in tomatoes will help the body to absorb iron from the beets. 
If you want to freeze the soup then adjust the consistency when you are ready to serve. 
Always consult your pediatrician before introducing new foods and check for allergies before mixing multiple vegetables together.