Creamy beetroot soup

With bread and herb butter, a delicious, mildly spicy soup for the evening.

Heat ghee in a pan. First, roast the cumin seeds briefly until they start popping, then add the ground spices and beetroot, stir and fry briefly. Add the salt, pepper and 1 litre hot water, bring to the boil and simmer in covered saucepan over low heat for about 20 minutes until cooked. Purée and season to taste with crème fraiche or sour cream and lemon. Sprinkle with the chopped herbs and serve.

From "The delicious cuisine of Ayurveda - Eating, body and soul" by Dr. Ernst Schrott and Cynthia Nina Bolen.