ROAsted Beetroot Soup


2nos – Beetroot, medium sized
1 cup – Vegetable stock or water
1/2 cup – Sour cream or Yogurt
1 tbsp – Roasted shahi jeera
1 tbsp – Roasted Coriander powder
1/2 no – Lemon
1 tsp – Crushed pepper
Salt to taste
A dash of olive oil


Pre heat the oven to 180°C.
Wash and clean the beets. Coat it with olive oil and sprinkle some salt over it and roast it for couple of hours. Or till the beets are soft. Peel the beetroot.


Blend roasted beets, roasted cummin, coriander powder, lemon juice and vegetable stock into a smooth paste.

Refrigerate it. Blend it with yogurt in a blender again before serving. Seive it if you like it very smooth.


Garnish it with some chopped spring onions.






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