Finger millet, or ragi, is a superfood that is incredibly nutrient-dense. Rich in calcium, fiber, and antioxidants, ragi is a staple in many Indian households. This recipe for ragi soup is not only healthy but also delicious and easy to prepare.

Ingredients

- 1 cup ragi flour
- 4 cups water or vegetable broth
- 1 onion, finely chopped
- 1-2 green chilies 
- 1 small tomato, chopped
- 1 carrot, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
- Optional: spices (cumin seeds, turmeric powder, black pepper)

 Instructions

1. Preparation of Ragi Flour:
   - In a mixing bowl, combine the ragi flour with a little water to make a smooth paste. This prevents lumps from forming in the soup.

2. Cooking the Vegetables:
   - In a pot, heat oil or ghee over medium heat. Add cumin seeds (if using) and let them splutter.
   - Add the chopped onions and green chilies, sautéing until the onions are translucent.
   - After adding the ginger-garlic paste, simmer for a further minute or until aromatic.
   - Add the chopped tomatoes and carrots, cooking until the vegetables soften.

3. Making the Soup:
   - Pour in the water or vegetable broth and bring it to a boil. Add salt and turmeric powder if desired.
   - Gradually add the ragi paste while stirring continuously to avoid lumps. Mix well.
   - Simmer the soup for ten to fifteen minutes, stirring now and then.  The ragi will thicken the soup as it cooks.

4. Final Touches:
   - Once the soup reaches your desired consistency, remove it from heat. Adjust seasoning if needed.
   - Before serving, garnish with fresh coriander leaves.