Tuesday, May 25, 2010

Carrot Soup

Onion – 1 Large
Carrots – 250 grams
Green Chillies – 1 nos
Ginger – 1 inch piece
Mint Leaves – 8 leaves
Coriander – 8 leaves
Fresh Cream – 1 tablespoon
Water – 3 cups
Salt and Sugar – as required
Pepper Powder – ¼ teaspoon
Butter – 2 teaspoon

1. Wash Carrots and chop into medium sized pieces.
2. In a clean muslin cloth tie green chillies, ginger, coarsely chopped mint and coriander leaves.
3. Heat a pressure cooker and add 2 teaspoons of butter.
4. Fry the chopped onion for 2 minutes in reduced flame.
5. Add 3 cups of water to the pressure cooker.
6. Add the chopped carrots and the spices tied in muslin cloth to the pressure cooker.
7. Pressure cook for 5 to 7 minutes.
8. Remove the cooker from the flame and allow it to cool.
9. Squeeze and discard the spice bag from the cooker.
10. Blend the contents of the pressure cooker in a food processor and strain.
11. Dilute with water and add salt along with sugar as required.
12. Heat till boiling point and add pepper powder.
13. Garnish with fresh cream and serve.

1 comment:

  1. Delicious and colorful soup..I'm following you Dear..drop on at my blog when you get time..