Tomato carrot and beetroot soup

Name: Tomato carrot and beetroot soup
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 medium size tomatoes; 1 carrot; 1/2 tsp sugar; 1 small size beetroot; 4-5 cloves garlic; 1 green chilli; 1/2 tsp chopped ginger; 1/2 tsp freshly ground black pepper; as per taste Salt; 1/2 tsp butter; some fresh coriander (finely chopped); 1/2 tsp cumin seeds; some garlic croutons for serving the soup

Basna Bidisha Bal @cook_28848534

A vibrant and bright tomato, carrot and beetroot soup with a rich creamy texture and a hint of freshly ground black pepper is just awesome for winter season. It's our go- to recipe for holiday parties and ofcourse it's a healthy way to start the first course .
#Week5
#Win
#cookpadindia
#winterrecipe
#soup

Basna Bidisha Bal @cook_28848534

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Ingredients

20-25 minutes.

2 servings

5medium size tomatoes
1carrot
1/2 tspsugar
1small size beetroot
4-5 clovesgarlic
1green chilli
1/2 tspchopped ginger
1/2 tspfreshly ground black pepper
as per tasteSalt
1/2 tspbutter
some fresh coriander (finely chopped)
1/2 tspcumin seeds
some garlic croutons for serving the soup

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Steps

20-25 minutes.

1

Wash tomatoes, carrot, beetroot.
2

Cut tomatoes into four pieces.
Then peel and chop the carrot and beetroot into small pieces.
3

Pressure cook all the veggies along with 1 green chilli, garlic cloves and chopped ginger for 10 minutes by adding 2 cups of water.
4

Let the boiled vegetables cooldown. Remove the skin of tomatoes.
Strain the vegetable stock in a bowl and rest veggies (tomatoes, carrot and beetroot) grind in a grinder to make a puree.
5

Heat butter in a medium pot. Add 1/2 tsp of cumin seeds. Stir it for few seconds at medium flame. Add the tomato puree to it and the vegetable stock. Mix well. Add salt per taste and sugar and freshly ground black pepper. Again mix well and cook for for 8-10 minutes by stirring occasionally.
6

Serve hot with some chopped coriander leaves and garlic croutons. Sprinkle some black pepper powder.