Start by washing the carrots and the beet root well. Cut off the stems and then cut them in big pieces. Place these pieces in a pot with the water and bring it to a boil. Now the vegetables need to boil for about fifteen minutes.

After a quarter of an hour, you take the complete content of your pot and put it either in a blender or, if you want to use a hand blender, in a bowl. Add salt on top and make a nice purée out of the mixture. Put it aside.

Heat up the oil in a pan. When it is hot, you can turn the heat down a bit and add the cumin seeds. To keep them from burning, you need to stir. Once they have changed their colour to a darker brown and you can smell them well, you can switch off the stove and put them straight into the soup.

Squeeze out the juice of the lemon, add that into the soup and garnish with corn seeds. Ready!

Enjoy your soup!