Tuesday, 30 June 2015

Carrot Soup


Traditionally soups are often used as invalid diet. However, if you plan an elaborate meal you can always serve soup, which  is a good appetizer, as the first course. Though there are complex soup recipes, there are an equally good number of easy soup recipes as well. Carrot soup is one such simple soup, which can be served as part of a meal, or simply with bread slices for dinner! This soup is thin, mild and tasty. Try this easy-to-make soup as your children would surely enjoy it!

Ingredients: (Serves two)
Carrots – medium sized, 3 no
Onion – medium sized, 1 no
Salt – to taste
Pepper powder – to taste
Dried basil leaves – ½ teaspoon
Butter – 1 teaspoon
Thinly sliced onion – 1 tablespoon
Cooking cheese – grated, 1 teaspoon (optional)

Carrot Soup
Method: Wash, scrape and cut the carrots into large pieces. Cut the onion into large cubes. Add 1 teacup (200ml) of water to the vegetables and pressure cook for 5 minutes or 5 whistles. Once the pressure subsides, allow it to cool and later, blend in a liquidizer into a fine puree. Pass through the sieve. To the filtered soup, add 1½ teacup (300ml) of water, required salt, pepper powder and grated cheese. Mix well and bring it to boil. Add basil leaves, simmer for 3-5 minutes, and then switch off the stove. 

Heat butter in a wok, add sliced onion pieces and sauté till they turn brown. Remove from fire.

Fill two soup bowls with the prepared soup. Top it with fried onions and serve hot with soup sticks or deep fried bread cubes. 

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