Beetroot-Carrot soup

Wednesday, January 21, 2009

I am trying various soups to replace dinner so these trails with different vegetables. Last night soup is with Beetroot and Carrot. Turned out great taste and color too.

Ingredients

2 Beetroots chopped
2 Carrots chopped
1/2 teaspoon Olive oil
salt and pepper to taste
2 cloves of garlic (optional)
Dried Basil or Oregano to garnish (optional)

Method

1) Heal oil and add chopped vegetables and garlic and fry for 1 to 2 mins. Pressure cook with 1 cup of water, cool and blend to a smooth puree

2) Bring the puree to boil by adding 2 more cups of water, salt and pepper at the end.

3) Garnish with Dried basil or Oregano and serve hot with your favorite bread

Variations:

1) Add the lemon juice at the end if required.
2) you can avoid using garlic if you don't like them
3) You can also add a green chilli to compensate the sweet taste of Beet, i added more pepper and tasted good.