|Lake Agnes Tea House|
Today, I tried to recreate that soup with my own twist. I did not have barley at hand, so I left it out. Here it goes.
Serves: 2-3 persons
Preparation time: 20-25 minutes
2-3 small carrots
2 small beetroots
1 tsp butter
1/2 tsp cumin seeds
1-2 cinnamon pieces (about 1")
1/2 tsp freshly ground pepper
1 tsp brown sugar (optional)
- In a medium sauce-pan, bring 1 1/2- 2 cups of water to a boil. Add the peeled and diced carrots and beetroots and cover. Continue to cook on low heat till the beetroots are fork tender. Alternatively, you could roast the vegetables at 400F for 20-30 minutes for a smokier taste. Add the two tomatoes into the sauce pan and cook for another five minutes or so, till the skin peels off. Remove from heat. You may choose to peel the tomato skin off, once the tomatoes cool a bit.
- Once slightly cooled, blend the root vegetables and tomatoes in a blender. Add salt and pepper.
- In the same saucepan, heat 1 tsp butter. Add cumin seeds, clove and cinnamon. Once the cumin seeds sizzle, pour the root vegetable and tomato mixture back in. Add 1-2 cups of water, and bring it to a boil. Add brown sugar if desired.
- Serve hot with bread of your choice. I ate it with fresh French Baguette :)
|Hearty tomato-root vegetable soup|
Hetal from Houston