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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil
- 1 bay leaf
- 1 tsp. cumin seeds
- 2 cloves garlic (minced)
- 5 cms ginger (piece)
- 2 carrots (peeled and diced)
- 3 beetroots (peeled and diced)
- 2 green chillies
- 750 mL water
- 1 handful coriander (stalks)
- salt (to taste)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium400mg11% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A110% |
| Vitamin C100% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Liliana A. 4 years ago
Nice combination of flavours and great texture. I tried this recipe since I'm a newbie with both beetroots and soups. The making of this dish has no secret twists. I used grounded cumin and paprika instead of cumin seeds and green chillies. Spiciness due to the ginger is just heartwarming, I just wished the beet taste was more distinguishable.