Beet Carrot Pulp Soup

• beet pulp 2 cups
• carrot pulp 2 cups
• 1 inch ginger
• 1 lime
• 6 pieces cloves
• 1 tablespoon sesame seeds
• 1 tablespoon cumin seeds
• 1/2 cup cream
• 8 cups water
• pink salt as per taste
• 5 stems dill
• 1 onion
• 4 cloves
• red chilli whole 2 pieces
• 4 tablespoons olive oil
• 1/4 teaspoon asafoetida

1. Use a cast iron pot on medium heat
2. Add olive oil, cloves, sesame seeds, cumin seeds and cook for 4 mins
3. Add asafoetida
4. Add onions, ginger, garlic, red chilli, salt and saute till it becomes brown.
5. Add 4 cups of water, beet and carrot pulp
6. Cook for 5 mins
7. Add mixture to a blender or use a hand blender
8. Add remaining water, half n half cream
9. Stir and cook for 5 mins
10. Add dill to garnish on top
11. Serve hot with toast or anything crispy

beet pulp, carrot, ginger, lime, cloves, sesame seeds, cumin seeds, cream, water, salt, dill, onion, cloves, red chilli, olive oil, asafoetida

Taken from www.yummly.com/recipe/Beet-Carrot-Pulp-Soup-1583326 (may not work)