Blend beetroot, carrot, tomato and green chillies.
Heat 2 tsp of oil in a heavy bottom pan.
Add the ingredients for the seasoning let it splutter.
Add the blended vegetable puree to the seasoning with ten cups of water.
Add chilli powder, coriander powder, cumin powder, Rasam powder, and tamarind pulp.
Stir and let it boil for 10-15 minutes and add coriander leaves (optional).
Enjoy as a soup or with Quinoa or Brown rice.