Carrot Soup

INGREDIENTS:
  • 2 tbsp oil
  • 2 clove garlic
  • 1 inch ginger
  • ½ onion, sliced
  • 4 carrot, roughly chopped
  • ¼ potato / aloo, cubed
  • 1 tsp salt
  • 2 cup water
  • few mint / pudina
  • ½ tsp pepper, crushed

INSTRUCTIONS

  • firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
  • further saute ½ onion for a minute.
  • also saute 4 carrot, ¼ potato and 1 tsp salt.
  • now add 2 cup water and few mint leaves.
  • cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
  • once the pressure relases, open the cooker lid and remove mint leaves.
  • cool the mixture completely and transfer the cooked carrot to blender.
  • blend to smooth paste without adding any extra water.
  • transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
  • mix well adjusting the consistency as required.
  • boil for 2 minutes or till the soup thickens.
  • further add ½ tsp crushed pepper or as required.
  • finally, serve carrot soup recipe topped with fresh cream or pepper.

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