Bidding good bye to Winters with this Tomato, Beetroot and Carrot Soup- Pretty, easy and so delicious! Sharing the recipe below if you wish to try.
PS: The second pic is an old pic of this soup that I shared in 2018. Gratifying to note the improvement myself but still there’s a long way to learn and explore. 💕
Take 6 big red hybrid tomatoes and blanch them till the skin become soft. Let them cool and peel off the skin. Peel 1 big carrot and 1 medium size beetroot. Steam them in a pressure cooker with little water for 10 minutes at low flame. Do not throw the extra water once it’s done. You can use it to adjust the consistency of the soup.Let the steam release naturally. In a wok, heat 1 tsp olive oil, add 5-6 chopped garlic cloves and 1 tsp ginger and 2 -3 whole black pepper. Saute them for a minute, add blanched tomatoes, steamed carrots and beetroot. Mix all of them together. Using a hand blender/ normal grinder make a smooth paste.I don’t strain my soups. You can do that if you wish. Add the soup in a wok, adjust consistency with water / carrot & beets stock, add salt, some butter and 1 tsp brown sugar. Give it a boil. Garnish it with corriander leaves /black pepper/ fresh cream/ sour cream. Serve hot and enjoy!