Carrot Beetroot Soup
Ingredients:
3 Cups - Chopped Carrot
1/2 Cup - Chopped Beetroot
1 small - Dried Bay Leaf
1 tsp - Minced Garlic
1/2 tsp - Cumin Seeds [optional]
1 tsp - Oil or Butter
To Taste - Salt and Pepper
1/2 tbsp - Lemon Juice
1/2 tsp - Red Chili Powder [optional]
5 to 6 Cups - Water or Veg Stock
Method:
Peel, wash and chop carrot, beetroot in chunks. Pressure cook with 1 cup water for 3 whistlers, once pressure released allow it to cool and grind to smoot paste adding little more water if needed. Sieve grinded puree if prefered, I didn't do that.
Heat oil in a pan add bay leaf, cumin seeds and allow to splutter. Add garlic and saute until light brown.
Now add puree, salt & pepper to taste, red chili powder (if using) with 4 to 5 cups water (depends on soup consistency you like) and bring it to boil. Simmer for another 5 to 8 mins in medium to high flame., add lemon juice and off flame(Discard bay leaf before serving).
Serve hot or warm.
Note
Adding lemon juice is option, I added since both beets and carrot are sweet in taste and same goes for red chili powder too.
If you are adding chili powder then make sure to cook soup well, if not chili powder will taste raw.
If you are doing to add more of beets than carrot then soup will be sweet.
You can make this oil-free soup too, in that case add garlic and cumin seeds with carrot, beets to pressure cook.
3 Cups - Chopped Carrot
1/2 Cup - Chopped Beetroot
1 small - Dried Bay Leaf
1 tsp - Minced Garlic
1/2 tsp - Cumin Seeds [optional]
1 tsp - Oil or Butter
To Taste - Salt and Pepper
1/2 tbsp - Lemon Juice
1/2 tsp - Red Chili Powder [optional]
5 to 6 Cups - Water or Veg Stock
Method:
Peel, wash and chop carrot, beetroot in chunks. Pressure cook with 1 cup water for 3 whistlers, once pressure released allow it to cool and grind to smoot paste adding little more water if needed. Sieve grinded puree if prefered, I didn't do that.
Heat oil in a pan add bay leaf, cumin seeds and allow to splutter. Add garlic and saute until light brown.
Now add puree, salt & pepper to taste, red chili powder (if using) with 4 to 5 cups water (depends on soup consistency you like) and bring it to boil. Simmer for another 5 to 8 mins in medium to high flame., add lemon juice and off flame(Discard bay leaf before serving).
Serve hot or warm.
Note
Adding lemon juice is option, I added since both beets and carrot are sweet in taste and same goes for red chili powder too.
If you are adding chili powder then make sure to cook soup well, if not chili powder will taste raw.
If you are doing to add more of beets than carrot then soup will be sweet.
You can make this oil-free soup too, in that case add garlic and cumin seeds with carrot, beets to pressure cook.
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