Onion Beetroot and Carrot Soup

Ingredients:

• Beetroot – 1 medium-sized (peeled and chopped)
• Carrot – 2 medium-sized (peeled and chopped)
• Onion – 1 medium-sized (chopped)
• Garlic – 2 cloves (minced)
• Ginger – 1 inch (grated)
• Water - 2cups
• Olive oil – 1 tbsp
• Salt – to taste
• Black pepper – to taste
• Cumin powder – ½ tsp (optional, adds a nice earthy flavor)
• Cilantro – for garnish

Instructions:

1. Prepare the vegetables:
   • Peel and chop the beetroot, carrot, and onion into small pieces.
   • Mince the garlic and grate the ginger.
2. Sauté the onion and garlic:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 2-3 minutes until it softens and becomes translucent.
   • Add the minced garlic and grated ginger, sauté for another 1 minute until fragrant.
3. Cook the vegetables:
   • Add the chopped beetroot and carrot to the pot. Stir and cook for another 3-4 minutes.
   • If you’re using cumin powder, add it at this point and sauté for another minute.
4. Simmer the soup:
   • Pour in the water  and bring the mixture to a boil.
   • Lower the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, until the beetroot and carrots are soft and tender.
5. Blend the soup:
   • Once the vegetables are cooked, remove the pot from heat.
   • Using an immersion blender (or transferring the mixture to a regular blender), blend the soup until smooth and creamy.
   • If the soup is too thick, you can add more stock or water to adjust the consistency.
6. Season and serve:
   • Add salt and pepper to taste.
   • Ladle the soup into bowls and garnish with cilantro.