Carrot Soup

Carrots are nutritional heroes, they store a goldmine of nutrients. Carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid,thiamine and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour and I love the color. So here we go..............

Carrot Soup

Ingredients:

• 1 large carrot
• 2 medium size tomatoes
• 1 medium size potato
• 1 onion
• 2 garlic pods
• ½ inch ginger root (Julienne)

Seasonings

• 1 tsp of black pepper powder
• ½ tsp of cumin powder
• 1 tsp of salt

Method:

• Wash carrot, tomato well in water.
• Then with the help of potato peeler, shave the outer rough parts of carrot.
• Now in a pressure cook, fill in about 3-4 cups of water.
• Add in chopped tomato, potato, carrot, onion, ginger and garlic.
• Adjust the seasoning with black pepper powder, cumin powder and salt.
• Lock the pressure cooker, one whistle at high flame, lower the flame and cook further for 5-7 mints.
• Let the pressure subside, and then open the pressure cooker lid.
• Let it cool a little bit. About half an hour later, pulse this entire gravy with vegetables in any food processor.
• Adjust the seasonings. Add butter, ginger juliennes and finely chopped green chilies.