CARROT SOUP

Carrot is a root vegetable grown all over India. It is high in beta-carotene. It is also high in anti-oxidants & fibers. The carrot available in South India is orange in colour but the Delhi carrot is red in colour. These days we get mini or baby carrots which are consumed in their raw form. Carrots can be used in salads, cakes & lot of other dishes. Here is the recipe for carrot soup.




Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Carrots - 250 gms

Big onion - 1 no

Potato - 1 no

Garlic - 2-3 pods

Black pepper - 1 tsp

Fresh cream - 2 tbsp

Salt - to taste

Method:

Cut the carrots, potato & onion in to cubes. In a pressure cooker place all these vegetables with 2 cups of water, salt & pepper. Pressure it for 1 whistle or for 15 mts. When it is cold, drain the water & keep it aside. Put the boiled vegetables in a mixer, add the water slowly & puree it well. Strain it through a sieve. Add some more water if the soup is very thick. Bring it to a boil. Delicious tasting carrot soup is ready. Serve it in a soup bowl with a swirl of fresh cream.

Variations:

We can make this soup without adding garlic. Potato is used here as a thickening agent. So instead of potato, we can use some corn flour paste to thicken the soup.

Tips:

1. Add enough pepper while cooking the carrots so that the soup absorbs all the spice.

Taste it & enjoy.