59. beetroot tomato soup

remembering Alsisar

   This year around the 2nd week of February, my hubby had a medical conference in Jaipur. So we decided to combine his conference and my 50th birthday celebration together. We stayed at this very quaint, small haveli called Alsisar. I fell in love with the place and we were treated like royalty by the staff. On our first day, we were served with beetroot tomato soup. Initially I did screw my nose, but decided to have it as I was feeling cold. The first spoon in my mouth and the soup tasted heavenly. Couldn’t believe it tasted so good. The next few days I had the soup again for lunch but didn’t manage to get the recipe from the chef. Madam just take a few tomatoes and beetroot and make the soup. Well after much research on the internet I put the ingredients from various recipes together and came up with this version.
updated :11/05/2016

BEETROOT TOMATO SOUP
Serves 4

3 big tomatoes chopped finely
1 medium beetroot peeled and chopped finely (I got 1 cup)
½ cup finely chopped onion
1 large carrot, peeled and chopped
2-3 cloves of garlic
½ tsp cinnamon powder
¼ tsp clove powder
1 tsp salt
½ tsp pepper powder
1 tbsp butter
1 tsp ginger
handful of mint leaves
1 tsp cumin powder
2 ½ cups water

for garnishing:
1 tbsp roasted cumin seeds
2 tbsp fresh cream, coconut cream or crumbled feta cheese

1. Heat butter in a pan over low heat.
2. Add beetroot, carrot, tomato, onion, garlic and ginger.
3. Stir the vegetables and cover the pan with a lid. Let it cook for 2-3 minutes.
4. Add ½ cup water. Mix well.
5. Cook till the vegetables are tender.
6. Cool the mixture and liquidize it in a blender or food processor.
7. Put the puree in a pan. Add  cumin, clove, cinnamon and pepper powder. Simmer over low heat till it becomes hot. If it is too thick, water it down a little bit.
8. Garnish with cream or feta cheese and roasted cumin seeds. 
9. Serve with toast or garlic bread.

 

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