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Before you jump to Creamy Carrots, Beetroot and Tomato soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The kitchen is a good place to start saving energy by going a lot more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
The kitchen on its own provides you with many small methods by which energy and money can be saved. It is pretty easy to live green, of course. A lot of it truly is merely utilizing common sense.
We hope you got benefit from reading it, now let’s go back to creamy carrots, beetroot and tomato soup recipe. You can have creamy carrots, beetroot and tomato soup using 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Creamy Carrots, Beetroot and Tomato soup:
- Provide 2 carrots
- Provide 1 medium Beetroot Peeled And Diced
- Prepare 3-4 Tomatoes Diced
- Prepare 8-10 cubes Yellow pumpkin
- Take 1 inch ginger
- Prepare 1 tsp sugar
- Use To Taste Sea Salt (I Have Used Himalayan Sea Salt)
- Provide 1 inch cube butter
- Prepare 500 ml or as needed Water
- Get 1/2 tsp Pepper
- Use For Serving:
- Provide 2-3 tsp Fresh Cream
- Prepare 1/4 tsp Dried Oregano for flavor (optional)
Steps to make Creamy Carrots, Beetroot and Tomato soup:
- 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.
- Remove from heat and wait for the pressure to come down on it's own before blending the cooked veggies until puree.
- Strain it through a metal sieve.
- Heat butter in a pan, and add black pepper.
- Add vegetable puree and let it boil until it’s thick in consistency.
- Sprinkle some oregano and cream on the top.
Beetroot Is About to Be Your New Favorite Veggie. Beetroot is a versatile vegetable that colors any dish and adds a great flavor to anything you make with it. Stir-fry for a minute or till they become tender. Add chopped beetroot and some salt. Watch how to make the best carrot soup in this short recipe video!
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