Beets Carrots and Bell Pepper Soup

It was raining and I felt like some warm soup. I looked in my fridge and pulled out whatever veggies I could find and cooked up this hearty soup.

What you’ll need:

  • Red Onion – 1/2 large or 1 small
  • Garlic Pods – 4
  • Carrots Sliced – 3
  • Beets Cubed – 3
  • Bell Peppers – 3 (I used 1 Red, 1 Orange, 1 Yellow)
  • Tomato – 1
  • Green Chilies – 3
  • Cilantro a few sprigs
  • Salt to Taste
  • Curry Powder – 2 tsp or to taste
  • Vegetable Broth (almost 1 carton)
  • Coconut Milk – 1/2 can
  • Ginger Finely Grated – 1 inch



1. In a large pot, Saute the Onion and Garlic in some olive oil.

2. Add Carrots and Beets. Cover the pot and let steam on medium low for about 5-7 minutes.

3. Add the Bell Peppers, Tomato and Green Chilies. Add the Vegetable Broth. Cover and let cook for another 5-10 minutes (until cooked).

4. Add Curry Powder, Cilantro and Salt to taste. Cook another 2-3 minutes.

5. Add the Coconut milk and the grated Ginger (and its juice).

6. Grind the soup in a blender. It helps to let it cool a little bit first. Also grind small portions and be sure to cover the lid of the blender with a kitchen towel to avoid splattering. Enjoy!

With a dollop of butter for the kids!