Carrot-Beet-Tomato Soup

• 1 1/2 Beetroot (peeled and roughly chopped)
• 1 Carrot (peeled and roughly chopped)
• 1 big Ripe red tomato (roughly chopped)
• 1small Red Onion (roughly chopped)
• 1 tablespoon Coriander
• 1 teaspoon Mint leaves
• 1 teaspoon Ginger Garlic paste
• 1/4 teaspoon Garam masala powder
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon Chaat masala
• 1 teaspoon Dried Oregano
• Salt to taste

1. In a pressure cooker heat 1 tbsp of olive oil, add the onion and saute for a minute.
2. Add the ginger-garlic paste and and give it a nice stir and add the rest of the ingredients except the oregano.
3. Mix everything and add one and half glass of water and mix again.
4. Cover the lid and pressure cook on medium flame. Take 3-4 whistles and turn off the gas.
5. Once done, let the soup cool for a bit and process in a food processor.
6. Reheat the soup before serving. You may add some boiled macaroni to the soup when reheating to make the soup more filling. Sprinkle dried oregano before serving. Enjoy:)

beetroot, carrot, red tomato, red onion, coriander, mint leaves, ginger garlic, garam masala, red chili powder, chaat masala, oregano, salt

Taken from food52.com/recipes/39686-carrot-beet-tomato-soup (may not work)