Beet & carrot soup
- 1 Beetroot, chopped
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Garlic, minced
- 1 inch Ginger, minced
- 1 tsp Olive Oil
- 1/2 tsp salt
- 1 tsp Pepper Powder
- A Handful of Spinach
First, boil some water for your carrots, beats and onions
Once they are cooked, take a blending jar, put in the carrots, onions and beets to make a smooth paste.
Next, take a sauce pan and melt 1 teaspoon butter
Add bay leaves, garlic, and cumin seeds until it crackles.
Pour in the puree and cook for a minute.
Season with salt, pepper, and red chilli powder, and cook for a few minutes over medium heat.
Pour in the veggie stock and let it simmer.
Add in the lemon juice.
Remove it from the heat once it has thickened and serve hot