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The ingredients needed to cook Creamy Carrots, Beetroot and Tomato soup:
- Take 2 carrots
- Provide 1 medium Beetroot Peeled And Diced
- Prepare 3-4 Tomatoes Diced
- Get 8-10 cubes Yellow pumpkin
- Prepare 1 inch ginger
- Use 1 tsp sugar
- Get To Taste Sea Salt (I Have Used Himalayan Sea Salt)
- Use 1 inch cube butter
- Provide 500 ml or as needed Water
- Take 1/2 tsp Pepper
- Prepare For Serving:
- Take 2-3 tsp Fresh Cream
- You need 1/4 tsp Dried Oregano for flavor (optional)
Steps to make Creamy Carrots, Beetroot and Tomato soup:
- In a pressure cooker add beets, tomato, carrots, pumpkin, ginger, sugar and salt. - Add water and close the lid and cook for 4-5 whistles.
- Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.
- Strain it through a metal sieve.
- Heat butter in a pan, and add black pepper.
- Add vegetable puree and let it boil until it’s thick in consistency.
- Sprinkle some oregano and cream on the top.
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