Prep time: 25 mins
Cooking time: 1 hour 25 min
Ingredients
- 3 tbsp Vegetable Oil
- 1 large Roughly Diced Onion
- 1 tsp Salt
- 2 cloves Grated Garlic
- 1 thumb piece Grated Ginger
- 1 tsp Rajah Turmeric Powder
- 1 tsp Rajah Paprika Powder
- 1 tsp Rajah Cumin Powder
- 1 tsp Rajah Coriander Powder
- 1 tsp Rajah Ginger powder
- 3 medium-sized, beetroot (peeled and roughly diced)
- 3 medium-sized carrots (peeled and roughly diced)
- I L Vegetable Stock
- 2 tbsp Ghee
- 1 tsp Rajah Cumin seeds
- Chopped coriander (small handful)
Beetroot & Carrot Ginger and Cumin Soup
Method
- Heat the vegetable oil in a saucepan and add the onions and salt. Fry the onions for 10 minutes until soft and buttery. Add in the grated garlic and ginger and sauté on a gentle heat for 2 minutes
- Stir in the turmeric, paprika, cumin, coriander and ginger powders and fry with the onions for 1 minute
- Tip in the diced beetroot and carrot and stir in well with the fried onions. Pour in the vegetable stock and leave the soup to simmer on a low heat for 20-25 minutes or until the carrot and beetroot are completely soft
- Once the vegetables have softened, blitz the soup until smooth using a liquidizer or food processor. Leave the soup to simmer on a low heat whilst you prepare the cumin seeds
- In a small pan heat the 3 tbsp ghee and add in the cumin seeds. Fry the cumin seeds until they begin to sizzle and crackle. Pour the ghee and cumin seeds into the soup, stir in and simmer for a final minute
- Serve the soup in soup bowls and garnish with the chopped coriander. The soup can be accompanied with bread or croutons.
