08 March 2010

Red Hot Soup

(4 servings)
  • 3 red chilis
  • 2 onions
  • 2 cloves of garlic
  • 1 carrot
  • 1 handful of celeriac
  • 1 beetroot
  • 2 red tomatoes
  • 2 tbsp tomato purée
  • Olive oil
Slice thin pieces of carrot, chop big pieces of onion, chop chili and garlic and fry it all together in olive oil on medium heat in a big pot. Mix with tomato purée. Chop chunks of celeriac and beetroot. Boil the roots separately in 4 deciliter of water. Chop the tomatoes and add them in. Let it boil till the roots are softened. Salt and pepper at your taste. Add the roots with all the water to the big pot and let it boil together for another ten minutes and stir every once in a while. Add water if it's too dry.

Serve with yoghurt and a piece of bread.