Roasted Bell pepper Tomato Beetroot soup

Name: Roasted Bell pepper Tomato Beetroot soup
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 big riped tomatoes chopped; 1 big carrot peeled and chopped; 1 red bell pepper; 1 tejpatta/bay leaf; 1/4 th teaspoon black pepper powder; 1 onion chopped; 4 garlic cloves; 1/2 small beetroot/chukander; 1/2 inch ginger; 1/2 teaspoon salt to taste; 1 tablespoon cream

Sanchita Mittal @sm_thechef

Delhi

#colourred
This soup is a perfect blend of the goodness of vegetables with mild spices.
It is flavourful, healthy and delicious with a lovely red hue.

Sanchita Mittal @sm_thechef

Delhi

#colourred
This soup is a perfect blend of the goodness of vegetables with mild spices.
It is flavourful, healthy and delicious with a lovely red hue.

Saved

Ingredients

25 minutes

4 servings

4big riped tomatoes chopped
1big carrot peeled and chopped
1red bell pepper
1tejpatta/bay leaf
1/4 th teaspoon black pepper powder
1onion chopped
4garlic cloves
1/2small beetroot/chukander
1/2 inchginger
1/2 teaspoonsalt to taste
1 tablespooncream

Saved

Steps

25 minutes

1

Wash the bell pepper, prick it and hold with a fork and roast on medium flame for 3-4 minutes turning frequently until it gets roasted from all sides, do not charr.
2

Now chop the bell pepper and combine with the tomatoes and 2 cups of water.
3

Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker.
4

Remove the bayleaf and discard it and allow the mixture to cool completely.
5

Blend in a mixer to a smooth purée and strain the purée in a deep bowl.
6

Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil.
It is ready to serve
7

Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot.