- Heat 1tbsp butter and oil in a pressure cooker. Keep the flame on medium. Add in cinnamon, black pepper, chopped ginger, garlic and onion. Stir and cook until the onion becomes translucent.
- Then add in Carrot and beetroot pieces,stir and cook for 2-3 minutes. Now add tomato pieces, 1tsp salt and turmeric. Mix everything and cook for 3-4 minutes.
- Further, add in 1cup water, cover the lid and pressure cook for 2 whistles. Allow it to be cool completely.
- Then blend the mixture till smooth and seave it through Strainer to remove extra seeds and peel. Soup mixture is ready.
- Again heat 1tbsp butter in a kadhai. Add in soup mixture, 1/2tsp salt, lemon juice and water upto 1cup or more depending on the thick consistency you want. Adjust the sweet and tangy as per you taste.
- Garnish with some fresh cream, coriander leaves and chilli flakes. Serve hot with toasted garlic bread or croutons. Enjoy š
