Indian Beet Tomato Soup

In a pressure cooker add 4 tomatoes, beets, yams, carrots, garlic cloves, jalapeno, ginger, spinach, cloves, cinnamon stick, and 2 cups of water. Let this cook for about 3-4 whistles. For Instant pot: cook on high for 10 minutes.

In a Vitamix or a blender blend everything until it’s pureed.

In a soup pot heat ghee, add cumin seeds and let it get brown. Then add curry leaves.

Add the soup puree to the pot and add 3 cups of water, cumin powder, black pepper, salt, jaggery or sugar (if using).

Let it come to a boil then turn it off. Serve hot!!