Tomato, Beetroot and Carrot Soup
Ingredients
- 6 big red hybrid tomatoes
- 1 big carrot
- 1 medium beetroot
- 1 teaspoon olive oil
- 5-6 chopped garlic cloves
- 1 teaspoon ginger
- 2-3 whole black peppercorns
- Salt to taste
- Butter to taste
- 1 teaspoon brown sugar
Garnishes
- Coriander leaves
- Black pepper
- Fresh cream
- Sour cream
Preparation
Blanch 6 big red hybrid tomatoes until the skin becomes soft, then cool and peel off the skin.
Peel 1 big carrot and 1 medium beetroot, then steam them in a pressure cooker with a little water for 10 minutes at low flame.
Do not discard the steaming water, as it can be used to adjust the soup's consistency.
Allow the steam to release naturally from the pressure cooker.
In a wok, heat 1 teaspoon olive oil, add 5-6 chopped garlic cloves, 1 teaspoon ginger, and 2-3 whole black peppercorns, then sauté for a minute.
Add the blanched tomatoes, steamed carrot, and beetroot to the wok and mix together.
Using a hand blender or normal grinder, make a smooth paste.
Optionally, strain the soup if desired.
Return the soup to the wok, adjust the consistency with water or the reserved steaming water, add salt to taste, butter to taste, and 1 teaspoon brown sugar, then bring to a boil.
Garnish with coriander leaves, black pepper, fresh cream, or sour cream, and serve hot.
Tips
The steaming water from the vegetables can enhance the soup's flavor when used for consistency adjustment.
Straining the soup is optional and can be skipped for a chunkier texture.
