Indian beetroot soup

Ingredients for 2 servings:

• 2 cm ginger
• ½ tsp coriander powder
• ½ tsp turmeric
• ¼ tsp all-spice
• 1 carnation(s)
• 2 tsp ghee or oil
• 500 g beetroot
• 2 potatoes
• 600 ml water
• 1 tbsp lemon juice
• ½ tsp garam masala
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

suitable for soup fasting, Ayurvedic

Peel and dice the beetroot and potatoes. Finely dice the ginger. Heat the ghee in a pan and briefly fry the ginger along with the coriander, turmeric, and allspice until lightly fragrant. Add the beetroot and potatoes and sauté briefly. Deglaze with water and add the cloves. Cover and simmer for about 15-20 minutes. Once the potatoes are tender, add the lemon juice and garam masala and season with salt. Remove the cloves and purée the soup. Tip: A variation with the juice of half an orange is also good. Feel free to increase the spices slightly if you don’t like the taste. Ginger makes the soup slightly spicy.