Empty My Fridge
Tomato and Beet Soup
Ingredientes
- Tomate5
- Carrot2
- Beetroot1
- Cinnamon stick1 polegada
- Cornstarch1 colher de sopa
- Ghee1 colher de sopa
- Cumin¼ colher de chá
- Sugar2 colheres de chá
- Chili powder1 colher de chá
- Fresh pepper¼ colher de chá
- Salta gosto
Modo de preparo
- Pressure cook the tomatoes, beetroot and carrots with the cinnamon stick for 10 minutes.
- Let the cooked vegetables cool. Remove the cinnamon stick and the tomato skins, then blend the rest into a puree.
- Strain the puree to remove any tomato seeds.
- Stir the corn starch into ½ cup of water and add it to the puree, stirring well.
- 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.
- Season with sugar, salt, red chili powder and fresh ground pepper to taste.
- Bring to a boil over medium-high heat, stirring a few times. Serve hot.
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