Gajar Chukandar ka Soup – Recipe for Carrot Beet Root Soup – 21 Mar 15


As a lot of people enjoyed the recipe of last week’s soup, I will give you another one of our favorites today: Gajar Chukandar ka Soup, which is a mixture of carrots and beet root with cumin. It is easy to prepare and a nice starter – or a small meal on its own, together with some bread!

Gajar Chukandar ka Soup – Carrot Beet Root Soup

If you are looking for a nice starter, different than your usual tomato soup, this is the soup to go with! Easy to prepare and super tasty!

How long does it take to prepare Gajar Chukandar ka Soup?

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50 g Beetroot
200 g Carrot
400 ml Water
1 tbsp Olive Oil
1 tsp Cumin Seeds
1 Lemon
Salt according to taste

How to prepare Gajar Chukandar ka Soup

Start by washing the carrots and the beet root well. Cut off the stems and then cut them in big pieces. Place these pieces in a pot with the water and bring it to a boil. Now the vegetables need to boil for about fifteen minutes.

After a quarter of an hour, you take the complete content of your pot and put it either in a blender or, if you want to use a hand blender, in a bowl. Add salt on top and make a nice purée out of the mixture. Put it aside.

Heat up the oil in a pan. When it is hot, you can turn the heat down a bit and add the cumin seeds. To keep them from burning, you need to stir. Once they have changed their colour to a darker brown and you can smell them well, you can switch off the stove and put them straight into the soup.

Squeeze out the juice of the lemon, add that into the soup and garnish with corn seeds. Ready!

Enjoy your soup!

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