Heat ghee in a deep pan. Add cumin seeds and let them splutter.

Add the chopped ginger, minced garlic and green chilli. Sauté for a minute.

To the pan, add the chopped onions and sauté until translucent.

Add the diced carrots, chopped beans, sliced mushrooms, turmeric powder, salt and pepper.

Stir well and cook for 3-4 minutes until the vegetables are slightly tender.

Pour the remaining 3 cups of water into the pan and bring to a gentle boil.

Reduce heat to low and slowly add the prepared ragi slurry while stirring continuously to prevent lumps.

Simmer the soup for 5-6 minutes, stirring occasionally, until it thickens to the desired consistency.

Turn off the heat. Add lemon juice and adjust salt if needed.

Ladle the hot soup into serving bowls. Garnish with chopped coriander leaves.

Serve immediately and enjoy your nourishing Ragi Soup!