I hate Beetroots and I hate carrots too. This soup has both! I thought having these in some form might be appealing to me. So, for tonight’s dinner I prepared roasted beets with guest appearance by carrots!
Preparation Time:- 30 minutes
Ingredients required:-
- Peeled Beetroots- 2 finely cut in cubes
- Peeled carrots- 2 finely cut in cubes
- Garlic pods- 6 peeled (because, why not?)
- Ginger- 1/2 peeled (don’t add more, as they can ruin the taste)
- Onion- 1 peeled and finely chopped
- Green chilies- 2 finely chopped
- Turmeric powder- a pinch
- Pepper powder- a pinch
- Asafoetida- a pinch
- Salt to taste
- Sugar to taste
- Olive Oil- 2 tsp
- More love!
- You will be using both the stoves parallely. One for boiling the veggies and the other one sauteeing the onions+garlic+chilies, till they turn golden brown (with any oil you prefer).
- After boiling the vegetable content, seperate the stock and keep it aside.
- Add the vegetables in the pan and roast them till the rawness is completely gone. (add the spices- turmeric powder, pepper powder, asafoetida, salt and sugar)
- Cool down the content and blend them all in the processor. (only when they have cooled down)
- In the same pan, add a butter cube and add this mixed content.
- Add the vegetable stock and let it boil thoroughly.
- You will notice that the butter forms a thick creamy layer on top. You add some sugar if you want.
- Serve hot with garlic bread or bread sticks.
The color is so beautiful and all I kept saying throughout the process was WOW!
Less Salt More Love 