This soup variety was sent by N33ma of Recipeswap for the WYF:Soups /Salads/Starters event. The following is the recipe with slight changes..
1 medium beetroot (grated)
2 small carrots (grated)
Salt to taste
2 tsp tomato ketchup
Pressure cook the beets and carrots with less water. Cool and grind to a fine paste.
Heat it with some water, salt, pepper powder and tomato ketchup till it starts boiling.
Serve hot with toasted bread slices.
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