Thursday, October 20, 2011
Roasted Beet Carrot Soup
Another refreshing soup for day 5 of Blogging marathon.This soup has all the goodness of carrot and beets and is very comforting too.
Beetroot 1 (medium)(remove the greens)
Thyme 2 tsp
Oil 1 tsp
Salt as per taste
Pepper powder to taste
Heat the oven to 180C
Place the beetroot on a aluminum foil. Drizzle olive oil on it.sprinkle some thyme and wrap it with the foil(fully covered)
Place this on a baking tray and bake it for 45 minutes.After it is done remove it and let it cool. Remove the outer skin when it has fully cooled down
Meanwhile saute the sliced onions in 1 tsp of oil. Add the chopped carrots to it. Add enough water and cook it in pressure cooker for up to 3 whistles. Let it cool.
Transfer everything to a blender and blend till smooth
Transfer this again to a pan . Add salt to this and simmer it for 10 minutes in a very low flame.
Serve hot with a pinch of pepper powder.......Do not be surprised if your family asks for a second bowl..... They sure will:-)
Linking this to Srivalli's Soup And Salad Mela