Ingredients

• For soup:
• 1-2 beetroot
• 2 carrots
• 2 potatoes
• 1 onion
• 2 liters of water
• 200 g of dried sweetened cranberries
• 2 lemons
• 1 can of crushed sliced ​​tomatoes

• half a tablespoon garam masaly
• a pinch of cane sugar
• salt and pepper as needed
• For decoration:
• 100 g peeled sunflower seeds
• White Yoghurt

Cooking guidelines

Cut carrots into julienne, potatoes and peeled beetroot into smaller cubes and onion into half rings. You can choose your own slicing style. We like a beautiful plate.

Fry the onion in oil and then add the carrots. Mix thoroughly and add salt and pepper. When the onion becomes more golden and the carrots are more visually fried, add about a tablespoon of cane sugar and let it caramelize in the mixture.

Pour caramelized carrots and onions with about 2 liters of boiling water. Add diced beetroot, potatoes and cranberries. Add salt and pepper to the soup and add about half a tablespoon of garam masala and canned sliced ​​tomatoes.

Allow to cook until the vegetables soften for about 20 min. Be careful not to overcook the soup and thus you will not produce valuable vitamins. Add garlic and squeezed lemons to the soup.

In a frying pan, dry the sunflower seeds with salt. This process is prone to burning and the seeds need to be mixed constantly. I'm adding a lot of salt. The seeds are ready as soon as they catch the golden color and smell beautiful.

Serve the soup with a yoghurt target, covered with roasted sunflower seeds.