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Surabhi Sehgal
A delicious, creamy and vibrant Soup made with roasted Beetroot and Potatoes. Sweet, spicy and silky, served with garlic flavored yogurt. You need this Soup in your life.
Prep Time 1 hr 30 mins
Cook Time 15 mins
Total Time 1 hr 45 mins
Course Appetizer, Side Dish, Soup
Cuisine Indian Cuisine, Progressive Indian Cuisine, World Cuisine
Servings 2 PEOPLE


  • 2 Beetroot
  • 2 Potatoes
  • 1 head of Garlic cut into two
  • 1/2 tsp Garlic Paste
  • 3 tbsp Coconut Cream
  • Salt to taste
  • 2 Cups Soup Stock
  • 1 slice Bread
  • 3 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1 tsp Coriander Powder


  • Wash, clean and pat dry the Beetroot and Potatoes 
  • Remove the skin and cut into big cubes
  • Coat them with Oil, Salt, Coriander Powder and Chilly Powder
  • Transfer to a baking trey along with the two garlic halves.  Drizzle some more oil, cover with foil and bake for 40-45 minutes in the oven at 150C. 
  • Once cooked through, remove the foil and let it cool.
  • Remove the roasted Garlic from the skin
  • Add the roasted Beetroot and Potatoes to the blender jaralong with Soup stock, Bread, Salt and roasted Garlic 
  • Blend to a fine consistency
  • Transfer to a pot and bring to a gentle simmer 
  • Add Coconut Cream to a small mixing bowl, add garlic paste and Salt and mix well 
  • Top the Soup with garlic flavored Coconut Cream
Keyword Beetroot and Potato Soup, Beetroot Soup, Roasted Beetroot and Potato Soup