Beat Carrot Soup


3 cups of beets, carrots and sweet potatoes – all cut into cubes

1 stick of whole cinnamon

1-2 inches of ginger

1 cup cottage cheese

Salt and pepper to taste

Ghee to taste

Bread for serving


  1. Pressure cook potatoes, carrots and beets in a pressure cooker with one whole cinnamon stick and ginger
  2. Once cooked well, let it cool and puree it in a blender or food processor with cottage cheese.
  3. Heat the soup in a sauce pan and add additional water as you wish to achieve your preferred consistency.
  4. Add salt, pepper and ghee.
  5. We served this meal with a spinach feta bread.
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