Creamy Carrots, Beetroot and Tomato soup

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Creamy Carrots, Beetroot and Tomato soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have Creamy Carrots, Beetroot and Tomato soup using 13 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Creamy Carrots, Beetroot and Tomato soup:

1. 2 carrots
2. 1 medium Beetroot Peeled And Diced
3. 3-4 Tomatoes Diced
4. 8-10 cubes Yellow pumpkin
5. 1 inch ginger
6. 1 tsp sugar
7. To Taste Sea Salt (I Have Used Himalayan Sea Salt)
8. 1 inch cube butter
9. 500 ml or as needed Water
10. 1/2 tsp Pepper
11. For Serving:
12. 2-3 tsp Fresh Cream
13. 1/4 tsp Dried Oregano for flavor (optional)

Instructions to make to make Creamy Carrots, Beetroot and Tomato soup

1. In a pressure cooker add beets, tomato, carrots, pumpkin, ginger, sugar and salt.
   Add water and close the lid and cook for 4-5 whistles.
2. Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.
3. Strain it through a metal sieve.
4. Heat butter in a pan, and add black pepper.
5. Add vegetable puree and let it boil until it’s thick in consistency.
6. Sprinkle some oregano and cream on the top.

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