Ingredients Carrot Beetroot Soup
Wash and cut all the vegetables.
Mix the cornflour in half small bowl of water (there should not be any lumps).
Put 1 ½ butter in a heavy bottomed utensil and heat it. Add the ginger paste and Beetroot in the utensil and heat it on medium flame for 2 minutes.
Now put all the remaining vegetables in the utensil. Roast the vegetables for 2 to 3 minutes, while stirring. Cover the utensil and let the vegetables boil on a low flame for another 2 minutes. Now add 700 gm water, corn flour solution, white pepper, black pepper, salt and chili sauce to the vegetables.
Keep stirring the soup with a stirring spoon till it starts boiling. After it starts boiling, let it heat on low flame for another 3 to 4 minutes. Turn off the burner. Mix lemon juice in the soup.
Take out the soup in a bowl and garnish with butter and coriander. The delicious and healthy Carrot Beetroot Soup is now ready to serve and drink.