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Tomato, Beetroot and Carrot Soup
A vibrant and bright soup with rich creamy texture and a hint of spice from whole cinnamon and freshly ground black pepper.
Pressure cook tomatoes, beets and carrots with the cinnamon stick for 10 mins.
Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes. Puree the rest in a blender.
Strain and discard any seeds from the tomatoes.
Mix corn starch in ½ cup of water and Add it to the tomato puree. Stir well.
Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
Add sugar, salt, red chili powder and fresh ground pepper to taste.
Bring to boil on medium high heat stirring few times. Serve hot with some garlic croutons.
Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 505mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6525IU | Vitamin C: 23.3mg | Calcium: 25mg | Iron: 0.8mg