How to Cook Yummy Roasted Bell pepper Tomato Beetroot soup

Roasted Bell pepper Tomato Beetroot soup.

You can have Roasted Bell pepper Tomato Beetroot soup using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Bell pepper Tomato Beetroot soup

1. Prepare 4 of big riped tomatoes chopped.
2. Prepare 1 of big carrot peeled and chopped.
3. Prepare 1 of red bell pepper.
4. Prepare 1 of tejpatta/bay leaf.
5. You need 1/4 th teaspoon of black pepper powder.
6. It's 1 of onion chopped.
7. Prepare 4 of garlic cloves.
8. You need 1/2 of small beetroot/chukander.
9. You need 1/2 inch of ginger.
10. You need 1/2 teaspoon of salt to taste.
11. Prepare 1 tablespoon of cream.

Roasted Bell pepper Tomato Beetroot soup instructions

1. Wash the bell pepper, prick it and hold with a fork and roast on medium flame for 3-4 minutes turning frequently until it gets roasted from all sides, do not charr..
2. Now chop the bell pepper and combine with the tomatoes and 2 cups of water..
3. Add the bayleaf, carrots, onion, beetroot, ginger, garlic and cook on a medium flame for 8 to 10 minutes, in a pressure cooker..
4. Remove the bayleaf and discard it and allow the mixture to cool completely..
5. Blend in a mixer to a smooth purée and strain the purée in a deep bowl..
6. Add salt and black pepper powder mix well and cook for 2-3 minutes and bring to a boil. It is ready to serve.
7. Switch off the flame, garnish with a drizzle of cream and coriander leaves and serve hot..