Tomato and Beet Soup

Von Ministry of Curry · 30 Min.

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Zubereitung

1. Pressure cook the tomatoes, beetroot and carrots with the cinnamon stick for 10 minutes.
2. Let the cooked vegetables cool. Remove the cinnamon stick and the tomato skins, then blend the rest into a puree.
3. Strain the puree to remove any tomato seeds.
4. Stir the corn starch into ½ cup of water and add it to the puree, stirring well.
5. Heat 1 tablespoon of ghee in a medium pot. Add the cumin seeds and, once they sizzle, turn off the heat and carefully pour in the puree.
6. Season with sugar, salt, red chili powder and fresh ground pepper to taste.
7. Bring to a boil over medium-high heat, stirring a few times. Serve hot.

Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.

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