Heat butter in a cooker and add chopped onions, tomatoe, garlic, ginger, bay leaf, carrots, beetroot, chopped amlas, potatoes. Give 3-4 whistles.

Cool it and blend in a mixie and make a puree. Then strain and add sugar, salt and pepper powder and lemon juice.

Boil it and serve hot, tangy, sweet and sour soup. Garnish with croutons and butter and mint leaves.