Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tomato,carrot, beetroot and pumpkin soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Tomato & Beetroot Soup is a comforting and easy dish to make on cold rainy days. This recipe uses no cornflour or heavy cream, relying on the goodness of vegetables alone to provide all the goodness, flavour and body to the soup. This is ideal for this season when the sniffles attack and you crave. Add just enough water to cover the veggies.
Tomato,carrot, beetroot and pumpkin soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Tomato,carrot, beetroot and pumpkin soup is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have tomato,carrot, beetroot and pumpkin soup using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Tomato,carrot, beetroot and pumpkin soup:
- Prepare 4 Tomatoes medium sized
- Get 1 Carrot grated medium sized
- Make ready 1/2 pc Beetroot grated
- Get 2 tsp Pumpkin grated
- Make ready 1 tbsp Butter
- Prepare 1 Bayleaf chopped
- Get 1/2 cup Water
- Prepare as needed Coriander leaves
- Get to taste Salt-
- Take 1/4 tsp Red chilli powder
- Prepare 1/4 tsp Black pepper powder
- Take 2 tsp Sugar
- Get 2 tbsp Fresh cream
- Prepare 200 gm PANEER cut in small squares for garnishing
- Get 1 tsp Bhuna jeera powder
- Make ready 1 cup Bread croutons (toasted or fried) as you wish for garnishing
Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. What goes with pumpkin carrot soup? We recommend serving it up with a slice of crusty bread for that perfect winter lunch or dinner.
Instructions to make Tomato,carrot, beetroot and pumpkin soup:
- Heat Butter in a cooker,,add bayleaf and saute it for a minute,then add chopped tomatoes, carrot,, beetroot and pumpkin to it, Add water in to it.
- Give 3-4 whistles.turn off the flame
- After the steam released,open the lid
- Discard the bayleaf.
- Blend it in the mixer and then strain.
- Now take a heavy bottom pan.Heat 1 tsp Butter.
- Now Add the strained puree,let it boil,, Add All the spices and sugar in it.
- If you find your soup is thick then add some water.. lastly add 1 tbsp Cream to it.add bhuna jeera powder to it.
- Mix well.
- Serve it with bread croutons,, Paneer.
- Garnish with fresh coriander leaves, Cream and Paneer.
- It is ready to serve
What goes with pumpkin carrot soup? We recommend serving it up with a slice of crusty bread for that perfect winter lunch or dinner. If you're trying to keep things healthy. This super velvety vegan pumpkin and carrot soup is the perfect way to start pumpkin season at the best. It's rich, slightly spicy and packed with Pumpkin and carrot are beautiful together and bring out such a lovely sweet flavour, which is nicely complemented by the warm and hearty mix of spices.
So that’s going to wrap it up for this exceptional food tomato,carrot, beetroot and pumpkin soup recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
