BEET-CARROT SOUP, How to make a Vegan Beet-Carrot Soup

BEETS.......CARROTS.........Both vie with each other in Health benefits.

This is a Vegan Soup....

Beets and Carrots relieve Constipation, the phyto-nutrients in these veggies help protect the digestive health, both are root vegetables and filled with great nutrients, they together help fight cancer, prevent infection and inflammation, a Perfect Combo for a body cleanse, they both contain high levels of Sugar, but low in Calories, prevent strokes and heart attacks, both contain high levels of Vitamin A.

Please check my other Soup varieties here

Ingredients

Beetroot - 1, medium sized

Carrot - 1, medium sized

Onion - 1

Garlic - 2-3 pods, chopped

Grated ginger - 1 tsp

Masoor dhal - 1 tbsp

Red chilli flakes - as required

Italian seasonings - 11/2 tsps

Salt to taste

Olive oil - 2 tsps

Recipe cuisine: Continental; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 10 mts

Serves 2

All veggies chopped and kept ready

Olive oil heated in a pressure pan, garlic and onions added

Then go in the chopped beets and carrots

all sauteed

Then add the grated ginger and red chilli flakes

Now add the masoor dhal, which will help to thicken the soup

Enough water poured to immerse the vegetables

Pressure cooked for 3 whistles. This is how it will be when you open after the pressure releases naturally

Allow it to cool down and blend to a smooth puree, and to it add the Italian seasonings

Serve hot-hot with Baked bean toasts

Notes

*Adding bay leaves while seasoning is optional

*You can add pepper powder too.

This post first appeared in www.malpatskitchen.com

Categories: Healthy Cooking, International cuisine, Soups- Sandwiches-Salads