Simple Cook Yummy Roasted Bell pepper Tomato Beetroot soup

Roasted Bell pepper Tomato Beetroot soup.

To make Roasted Bell pepper Tomato Beetroot soup you need 11 ingredients and just 7 steps. Here is how you achieve it.

Ingredients

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