Beet-Carrot Soup

Ingredients:

1.Fresh Beetroots (1 no.)

2.Fresh Carrots (2 nos)

3.Fresh Tomatoes(1 no.)
4.garlic(3 nos)
5.Onion (half)
6. Fresh Ginger (as per taste)
7.Sugar(as per taste)
8.Salt (as per taste)
9.Cumin (jeera)powder (1/2 tea spoon)
10.Ghee (clarified butter) (1 table spoon)
11.Water (as per requirement)

Procedure:

1.Cut Carrots,beetroot,onion,tomato,garlic and ginger into small pieces.
2.Heat the pressure pan.
3.Add 1 tablespoon ghee (clarified butter).
4.Add ginger garlic and onion,saute till onion turns translucent.
5.Add pieces of carrot,beetroot and tomatoes and saute for 2 Min's.
6.Add water for cooking.
6.Pressure cook for 3 whistles.
7.After it cools down take the veggies in the blender,blend into fine paste.
8.Take the paste in a deep pan,add water to make a soup consistency
(use the water which we used for pressure cooking veggies.Do not throw that water)
9.Finally add salt,sugar as per taste.
10.Add Cumin powder.
11.Serve Hot.

Tip: 1. When we serve this soup for children in age (9 months to 18 months)
            We can add boiled rice or pieces of chapati/roti  to this soup and 
            blend coarsely.This will make a whole sum and nutritious meal 
            for your child.

 Tip: 2. For Non veg lovers we can add boneless chicken pieces while pressure
             cooking and transform it to nice chicken veggie soup.