Beetroot And Carrot Soup with Ginger and Garlic
Chukandar ka Soup
Mamta Gupta
Beetroot is a nutritious vegetable but not used enough in our diet. This is a simple, but delicious soup, give it a try. You can omit garlic, if you don't like it.
Serves 2
Look for other Beetroot recipes on this site.
Ingredients
1 Large beetroot (chopped 1 cup)
1 average sized carrot or potato(chopped 1 cup). You can replace it with more beetroot.
1 onion, peeled (chopped 1 cup
1/2 inch piece of ginger
2 cloves of garlic (adjust to taste or omit)
1 green chilli, adjust to taste
2 tsp. olive or other oil
Vegetable stock cube/powder or salt and pepper to taste.
2 mugs hot water
Instructions
Prepare all vegetables.
Heat oil in a pan, add onion, ginger and garlic. Fry for a couple of minutes.
Add beetroot, carrots and green chilli. Fry for a couple of minutes.
Dissolve stock powder/cube in hot water and add to the vegetables.
Simmer for 10-15 minutes, until tender.
Blend. I use a hand blender, but you can use any blender that you have. Be careful not to use the hand blender in your best pan, it will scratch the surface. Transfer the ingredients to a bowl for blending.
Strain to make sure it is smooth.
Adjust thickness and seasoning. You can add a little lemon juice, if you like.
Serve hot. You can serve it with a dollop of thick yoghurt or sour cream/cr�me fraiche. You can garnish it with chopped coriander or basil leaves or chives.
Notes
If you like a thicker soup, you can add a potato to vegetables.
