Beetroot and Carrot Shorba

• 2 tbsp Oil
• 1 bay leaf
• 1 tsp cumin seeds
• 2 cloves garlic, minced
• 5cm piece ginger
• 2 carrots, peeled and diced
• 3 beetroots, peeled and diced
• 2 green chillies
• 750ml water
• handful of coriander stalks
• salt to taste

Method

1. Heat oil in a pan and add bay leaf, cumin and garlic.
2. Saute for 1 minute then add the ginger and sauté for another minute.
3. Add carrot, beetroot and green chillies and cook for 5 minutes.
4. Pour in the water and the coriander stalks then leave to boil. Reduce to a simmer for 20-30 minutes until the beetroot and carrots are  is cooked through.
5. Puree the mixture and adjust the seasoning if required. If it's too thick add a little water
6. Strain the puree through a sieve to ensure it is smooth and check the seasoning again.