Carrot Potato Soup
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A creamy filling carrot soup best had at any time of the day
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Ingredients
- Carrots big - 2
- Tomato big - 1
- Potato small - 1
- Garlic - 3 cloves
- bay leaf - 1
- butter - 1 tbsp
- pepper powder - 1 tsp
- cumin powder - 1/2 tsp
- salt - 1 tsp
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Instructions
- 1.Wash and roughly chop the carrots and tomato.
- 2.Peel the potato and roughly cube the potato.
- 3.Add in a pressure cooker,the chopped carrots,tomatoes,potatoes,peeled garlic cloves,bay leaf and a cup of water.
- 4.Cook in medium flame for three whistles.
- 5.Switch off and let the pressure release on its own.
- 6.Check for doneness and let it cool.
- 7.Discard the bay leaf and blend everything together into a smooth puree.
- 8.Heat butter in a pan and add the carrot puree.
- 9.Add salt,pepper powder and cumin powder.
- 10.Adjust the consistency by adding more water.
- 11.Simmer for two minutes and serve hot.
Notes
- Potatoes are added to give thickness to the soup.You can avoid or replace it with sweet potatoes.
- Butter can be replaced with olive oil.
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