Tomato carrot and beetroot soup
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
Tomato carrot and beetroot soup
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
Cooking Instructions
- 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.
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