This vibrant coloured carrot beetroot soup is low in calories, high in fibre and loaded with calcium and antioxidants.
In a kadhai, heat 1 tsp oil.
Add 1/8th cup each of diced onion, beetroot, carrot, tomato, and saute well.
Next, add 1/4th tsp each of salt and pepper and mix well.
Add 75 ml water, stir, cover the pan with a lid and cook for 5 minutes.
Put off the heat, and puree the mixture with a blender.
Finally, add a tsp of white sesame seeds for a nutritional twist.