Beetroot N' Carrot Soup recipe - How to make Beetroot N' Carrot Soup
- Throughly was both beetroot and carrot to remove the mud on beetroot and the hair on carrot
- Peel off the carrot skin. do not peel the raddish skin to avoid possible loss of vitamins
- Cut each beetroot and carrot in to 4 halves
- Preassure cook the beetroot and carrot. make 3 whistles so thet they become very smooth
- Drain and reserve the water after pressure cooking.
- Mash the cooked pieces and allow to cool
- Cut onions into cubes and saute till golden brown on oil and allow to cool
- After cooling grind the mashed beetroot, carrot and sauted onions to paste in a mixy. add enough water to make paste not very fine.
- Now strain the grind paste.
- Take some butter in a vessel add the garlic paste,gingerpaste and green chilli paste and saute for some time till u get the specific garlic-being-fried smell
- Add moong sprouts and saute, cover with the lid and let cook for 5 mins
- Now add the strain of beetroot,carrot and onions paste
- Add 6 cups of water to it and also the water reserved at the time of pressure cooking the beetroot and carrot.
- Add salt, cinnamon, cummin, coriander powder,lemon juice
- Bring to a boil, let simmer for a few mins
- Make a fine paste of cornflour and add it while stirring to avoid lumps
- Til for somemore time so that the cornflour paste is cooked and mixed well
- Take oil in a kadhai to fry the noodles.fry till golden brown and reserve on a tissue paper
- Crush the noodles not too much
- Serve steaming hot in soup bowls add some butter and top with the crispy noodles