Ragi Soup

In a large pot, heat the olive oil over medium heat.

Add the cumin and coriander seeds and sauté for 1-2 minutes until fragrant.

Add the chopped onion and garlic and sauté until the onion is translucent.

Add the chopped carrot and celery and sauté for 2-3 minutes until slightly softened.

Add the turmeric powder and ragi flour and stir to combine.

Slowly pour in the water, stirring constantly to prevent lumps from forming.

Bring the soup to a boil, then reduce the heat

Remove the soup from the heat and let it cool slightly.

Using an immersion blender or regular blender, blend the soup until smooth.

Return the soup to the pot and reheat over low heat.

Serve hot.