Ingredients
Olive oil1 tbsp
Medium Roma tomatoes5
Small red beetroot1
Onion (red or white doesn’t matter) chopped finely1
Carrots2
Grated fresh ginger1 tsp
Bay leaf1
Black pepper1⁄2 tsp
Sweet paprika1⁄2 tsp
Cumin powder1⁄2 tsp
Salt (add as according to taste)
Vegetable stock
Steps
- Chop all ingredients as needed.
- Then take a pot and add oil. Add the Bay leaf and then chopped onions. Fry until onions gain a little color and then add the grated ginger, chopped carrots, and beetroot.
- Saute them for a few minutes, and then add tomatoes, stock, and all the spices and salt. Stir and cover the pot. Let it simmer on low flame for 30 minutes until the carrots and beets are cooked.
- Once cooked, switch off the flame and let the soup mixture cool. Once cooled, add everything to a blender, and blend (you can also use an immersion blender). Keep the consistency as you like. If it’s too thick, thin it down by adding some extra stock, and check the seasoning.
- Add the mixture back into the pot and bring to a low boil.
- Serve hot with a dash of cream if you’d prefer.
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