19 September 2014

Beetroot Carrot soup

Next in the healthy and quick soup series....

                                                        BEETROOT-CARROT SOUP

Ingredients :

Beetroot - 1 (medium)
Carrot - 2 (medium)
Water as required
Salt to taste
Crushed black pepper to taste
Coarsely crushed Dhaniya seeds to taste (optional)

Method :

1. Wash, peel and roughly chop the beetroot and carrots.

2. Pressure cook till soft. Remove and let cool.

3. Blend in a mixer and refrigerate till ready for use, i.e, when you actually want to prepare the soup.

4. Strain the blended mixture using up to 2 cups water. Add to a thick saucepan and bring to a boil.
Add salt and crushed black pepper to taste, optional to add some crushed dhaniya (coriander) seeds.

Serve hot as desired.


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