My fondness for beet root began while doing errands for my mother’s special treat in winter evenings. Beetroot chop. Anybody familiar with Kolkata’s chop, cutlets will remember the burst of colours in this vegetarian chop. One of the standard tasks that I was entrusted with was washing vegetables. Needless to say I hated it, till it came to running the beet root cubes under cold water and watch the purple water coat my fingers. Sigh…
The winter chill has set in the capital and food cravings are an all time high. In an attempt to stick to deadlines, I have resorted to cooking one pot meals for some time now and today as I wrapped up a section I decided to treat myself to beetroot-carrot soup. Armed with a beetroot, one carrot, half a slice of onion, two green chillies, slices of ginger, two sliced garlic pods, coconut milk, half a tea spoon of olive oil I set out to make this gorgeous chunky soup. Roughly dice the beetroot, carrots and pressure cook it. I do not add salt to the water while boiling. Once the vegetables are boiled, shift it to a blender or in absence of one (like mine) use the pestle to mash the carrots and beetroots.
Take a pan, add half a tea spoon of olive oil. Add sliced garlic, onions, ginger, chopped green chillies and fry them till the onions are cooked.
Now add the mashed beetroot-carrot to the mix. Fry them lightly. Add salt and a pinch of sugar. Fry it for some time.
Add coconut milk to the mix and cook for a while. You might need to add half a cup of water in case you are using thick coconut milk.
Bring to a boil and it is ready to serve.
Let me tell you this soup is going to brighten up your day and lift up your mood. Time to wind up and get back to work. Drop me a line after you add your own twist while making this gorgeous soup.