Heat butter in a pressure cooker add chopped garlic, pepper, ginger green chillies and saute 2 minutes then add chopped onion and cook on low flame for some times. Now add all chopped carrots, beetroot and tomato, salt, mix it and cook 2-3 minutes.

Once vegetables becomes little soft then add 2 cups of water and mix it well, fix the lid and cook upto 3-4 whistle on medium heat.

Once slightly cool down, strain it and then put it into the mixer jar and make a fine paste. Now transfer the grounded paste into the kadai and add remaining water and cook another 2 minutes. Soup is ready.

Transfer the soup into the serving bowl and serve it.