Serves: 4 servings
Ingredients:
- 3 medium-sized tomatoes roughly chopped
- 1 medium size carrot, peeled and roughly chopped
- 1 beetroot peeled and roughly chopped
- 4-5 cloves of garlic
- 2 tsp ghee
- 1 tsp corn flour
- Water 3-4 cups
- Salt to taste
- Pepper to taste
Method:
- Take a medium-sized saucepan, transfer the chopped tomatoes, carrots, beetroot and garlic cloves in it, add 3 cups of water, cover the lid and allow it to boil for 15-20 minutes or until the vegetables soften.
- Once the vegetables are nicely boiled, use a blender and blend the contents well. Using a strainer, strain the soup, and get rid of all unblended pieces.
- Take a kadhai and add some ghee to it, heat it on medium flame. Transfer the strained soup to the kadhai and allow it to boil, season with salt and pepper.
- Make a simple cornflour slurry, by adding water to the cornflour and make sure no lumps remain. Add this slurry to the soup, so that the soup thickens slightly.
- Transfer the soup to a serving bowl and serve hot.