Carrot Soup

Instructions

1. In a thick bottomed pan or pressure cooker, heat 2 tablespoon oil on a low medium flame.
2. Add 2 clove garlic and 1 inch ginger piece, stir fry for a minute and add ½ onion, saute until the onion soften.
3. Further add 4, carrots, ¼ potato and 1 teaspoon salt. Mix well.
4. Now pour 2 cup water, and also add few mint leaves, stir and mix again.
5. Cover the pressure cook with a lid; simmer on a low medium flame till the carrots become tender completely for atleast 4 to 5 whistles.
6. When the pressure release, remove mint leaves from the entire mixture.
7. Allow it to cool completely and transfer the cooked carrot mixture to a blender jar.
8. Blend it to make a smooth puree without pouring extra water.
9. Transfer the prepared carrot puree into the same pan along with leftover water from cooked carrot. It is depending on the thickness you prefer in the soup.
10. Mix well adjusting the consistency as required. Boil for 2 minutes or till the soup thickens.
11.  If the carrot soup looks thick, then you can add some more hot water.
12. Finally, serve carrot soup recipe topped with fresh cream or pepper.
13. If you like than add some bread croutons to serve on top.
14. Bread croutons really taste good in this soup.
15. To make croutons just toast a 1 or 2-day old bread in the oven or on a skillet (tawa). When toasted chop them in cubes and serve with carrot soup.