Dr. Sirisha Potluri
Ingredients
- 4 Cups of Red Tomato’s chopped (I’m using cherry tomato’s).
- 4 medium size Carrots, peeled and chopped into chunks around 1-1/2 cup.
- 3 Inch piece beetroot, peeled.
- 1 inch ginger piece.
- 1/2 tsp freshly ground black pepper.
- 1tsp Turmeric powder.
- 1 tsp Date sugar/Coconut sugar (optional).
- 1/2 tbsp. white vinegar (Optional).
- 1 – 1/2 cup water (or as required).
- 1 tsp of salt as per taste.
Instructions
- Turn on Manual mode, set it to 5 min. Add tomato, carrot, beetroot, turmeric and black pepper powder, salt to taste. Add just enough water to cover the veggies. I used around 1-1/4 cup of water.
- Let pressure release naturally. Using a hand blender, puree the soup. Strain the soup for the smooth texture. Add pepper powder, mix well.
- Switch to Manual mode. Now depending upon the tartness of tomato, you may want to adjust the taste, add some sugar or vinegar to balance the taste. I added around 1/2 tbsp of vinegar and 1 tsp of date sugar and Serve hot.
