Carrot Beetroot Soup

Singapore weather is very pleasant these days for adults but very unhealthy for kids. The sudden drops in temperature during the day acts like a trigger for flu, cough, and cold. On top of it, the public transport such as the buses and trains are so chilling inside that any healthy person is bound to fall sick. How can these poor kids escape? My baby is also a prey to these viruses floating in the air and as such not been eating well. As a mother, it is a super testing time when you have to really work with patience and ensure that the baby has eaten at least enough to be able to drink up those meds for the cure. This bright and vibrant red soup that I made today saved the day for me and she ate satisfactorily (although, I would have been overjoyed if she would have gone for a second helping) simply because it looked exciting enough. Phew! One meal taken care of at least! :)

Ingredients (serves 2-3)

1 big beetroot (approx 300 gms)

2 medium carrots

1 medium onion

2-3 cloves of garlic

Salt and pepper to taste

500 ml chicken/veg stock

Direction

Peel the beetroot and carrots. Wash and cut into chunks. Add them to a pressure cooker along with the chopped onion and chopped garlic and little water, just enough to cover them. Close the lid and cook till completely done, about 4-5 whistles. Remove from flame and keep aside to cool. 

Once cooled completely, using a hand blender, puree the boiled beetroot mixture to a fine consistency. Now either transfer the contents to another deep bottomed vessel for ease of stirring or keep it in the cooker and put it back on flame. Add the stock (you can add as per your requirement for the number of servings without thinning the soup too much) and salt and pepper to taste. Bring it to a boil and serve hot with some cream, if you like, and bread sticks.