Cream of Carrot Soup (Serves 2)

For the soup :

·         Fresh Carrots ( Do not use red carrots) – 10 pieces

·         Onion – 1 medium

·         Butter – 2 Teaspoons

·         ¼ cup Milk

·         ¼ cup cream

·         Ginger – a small piece

·         Salt to taste

·         Pepper to taste

·         Teapowder – 1 teaspoon

·         Coriander leaves – for garnishing

Wash and Scrape the outer hard skin of carrot with a knife. Cut into medium size pieces and place in boiling water. Place the teapowder in a small muslin cloth , tie it tightly and place it in the dish in which you are boiling the carrots. Add salt to taste. Once the carrots are cooked , puree it and keep the puree aside.

Heat butter in a dish. Add finely chopped onion and fry for 3 mins on high flame. Add finely chopped ginger , salt and pepper. Stir for 1 minute. Add the Milk to this and mix well. Add the carrot puree , mix well and boil for 1 minute. Now add the cream and remove it off the flame. Add coriander leaves for garnishing.

Serve hot with breadsticks.

Tips : Always use fresh carrots and fresh cream. This enhances the taste of the soup.