Beetroot Carrot Soup

1 medium beetroot, peeled and chopped

2 medium carrots, peeled and chopped

1 small onion, chopped

2–3 cloves of garlic

1/2 inch ginger, peeled

1 tsp olive oil (or ghee)

2 cups water or vegetable stock

Salt to taste

Black pepper to taste

Optional: 1 tsp lemon juice or a pinch of jeera (cumin) powder for extra flavor

Sauté base: Heat oil in a pan. Add garlic, ginger, and onion. Sauté for 1–2 minutes.

Add veggies: Add chopped beetroot and carrots. Cook for another 2–3 minutes.

Boil: Add water or stock. Cover and cook until veggies are soft (15–20 mins).

Blend: Let it cool slightly, then blend until smooth.

Strain (optional): If you want a thinner consistency, strain the soup.

Simmer: Reheat the soup, add salt, pepper, lemon juice or cumin if desired.

Serve hot with a sprinkle of pepper or herbs.