Carrot Soup

It's red carrots every where these days, even in the vegetable compartment in my refrigerator. It comes very cheap in winters. So this time around every year I always have them in surplus.

That says a word about my husband's love for the vegetable!

What do I do with them? Oh I make several things out of it right from salad to dessert. This time all I wanted was to get rid of at least a bunch of them, but of course in an easier, healthier, less time consuming way.

My husband has a thing for 'healthy stuff'. So I decided to make some nice soup out of all those carrots and here is how...

Ingredients (serves 4 people)

• Carrots (Red or Orange) - 400 gms or 5 - 6 medium sized - cubed
• Potato - 1 large - cubed
• Butter - 2 tbsp
  
• Coriander Leaves - 2 tbsp ground paste - coarse or fine - doesn't really matter
• Black pepper - coarsely ground or crushed - 1 tbsp
  
• Salt - as required
• Sugar - 1/2 tbsp

Method

• In a cooker, heat 1 tbsp butter and add the carrots and potatoes to it. Stir fry for a minute
  
• Add around 3 - 4 tea cups of water (around 700 ml)
  
• Pressure cook for 2 whistles in high heat.
• Once it cools down, blend and strain
• In a pan, heat the rest of the butter and saute the coriander paste for 30 seconds
• Add the strained vegetable mixture
• Add sugar, salt and pepper
• Bring to boil and then simmer for a minute or two.

Tips

• More the pepper, better the flavour. So you can sprinkle some ground pepper while serving too
• If you like your soup to be meaty, go ahead and add some bread croutons
• And finally I still have some more carrots left. Would you like to try them for free ;)