Tomato and carrot beetroot soup

Name: Tomato and carrot beetroot soup
Yield: 3servings
Cuisine: Indian
Ingredients: 2 chopped onions; 2 chopped carrots; 2 bay leaves; 1/2 peeled chopped beetroot; 4 chopped tomatoes; 7 finely chopped garlic; 2 chopped celery; 1/2 cup milk; To taste salt; 1 teaspoon fresh black pepper powder; 1/2 teaspoon black pepper; As needed water; As needed butter; 1/2 boiled and mashed potato for thickening the soup; As needed corn flour

Polly Basu @cook_11880362

#soup
#TeamTrees
#ebook

Polly Basu @cook_11880362

#soup
#TeamTrees
#ebook

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Ingredients

3servings

2chopped onions
2chopped carrots
2bay leaves
1/2peeled chopped beetroot
4chopped tomatoes
7finely chopped garlic
2chopped celery
1/2 cupmilk
To tastesalt
1 teaspoonfresh black pepper powder
1/2 teaspoonblack pepper
As neededwater
As neededbutter
1/2boiled and mashed potato for thickening the soup
As neededcorn flour

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Steps

1

Wash and cut vegetables and keep aside, next add half tablespoon oil in the heated pan after boiling the oil put bay leaves onions and next add garlic and saute for a minute,
2

Next add celery pieces, add black pepper and add chopped carrots, beetroot, tomatoes and add needed salt and saute until the veggie is smooth and soft, now put boiled water mix well put lid to the pan and cook for about fifteen to twenty minutes in low heat,
3

Now strain the gravy and separate it one is soft veggies and other side veg stock, remove the bay leaves then blend the veggies in the blender until the veggies are pureed
4

Now put another pan put butter in the heated pan add pureed veggies add black pepper powder, mashed potato mix well add vegetable stock with (cornflour with cold water mix) to the pan mix it well and heat for few minutes add hot rich milk and give another mix.
5

Last of all if you want creamy soup strain it again.
6

Serve hot with bread toasts.