Tomato, Beetroot and Carrot Soup

Ingredients

• 5 ripe tomatoes (halved)
• 2 carrots (peeled and chopped)
• 1 small beetroot (peeled and cubed)
• 1 inch cinnamon stick
• 1 tablespoon corn starch
• 1 tablespoon ghee
• 1/4 teaspoon cumin seeds
• 2 teaspoons sugar
• 1 teaspoon red chili powder
• 1/4 teaspoon fresh pepper
• salt to taste

Instructions

1. 1

   Pressure cook tomatoes, beets and carrots with the cinnamon stick for 10 mins.

2. 2

   Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes. Puree the rest in a blender.

3. 3

   Strain and discard any seeds from the tomatoes.

4. 4

   Mix corn starch in ½ cup of water and Add it to the tomato puree. Stir well.

5. 5

   Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.

6. 6

   Add sugar, salt, red chili powder and fresh ground pepper to taste.

7. 7

   Bring to boil on medium high heat stirring few times. Serve hot with some garlic croutons.