Summary

Ingredients

• 2 cm ginger
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ allspice
• 1 clove (s)
• 2 teaspoons ghee, or oil
• 500 g beetroot
• 2 potato (s)
• 600 ml water
• 1 tablespoon lemon juice
• 0.5 teaspoon ½ garam masala
• salt

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Instructions

1. Peel and dice the beetroot and potatoes. Finely dice the ginger.
2. Heat the ghee in a saucepan and briefly fry the ginger together with the coriander, turmeric and allspice until it smells slightly. Add the beetroot and potatoes and sauté everything briefly. Deglaze with water and add the clove. Cover everything and let it simmer for about 15-20 minutes.
3. As soon as the potatoes are cooked, add the lemon juice and garam masala and season with salt. Take out the clove and puree the soup.
4. Tip:
5. Variation with the juice of half an orange is also good. Maybe increase the amount of spice slightly if you don`t like it strong enough. Ginger makes the soup slightly spicy.