Name: Carrot Soup
Yield: 5
Ingredients: 4 carrots; 1 big onion; 3 garlic; a small piece cinnamon; 1 bay leaf - optional; 1 tablespoon butter; sugar to taste; salt and pepper to taste; 3 to 4 water; 1/2 teaspoon lime juice - optional; Cilantro Carrot Soup - 2 tbsp minced coriander leaves; Curry Carrot Soup - Add few; Minty Carrot Soup - Add some fresh mint when you grind the boiled carrot-onion.; croutons or breadsticks

Instructions

Dice onions, carrots. Peel garlic.
Heat butter in pressure cooker or thick bottomed pan. Saute onions till they soften and start to sweat.
Add the bay leaf and cinnamon (if adding), garlic cloves, diced carrots. Stir once and add water. If cooking in pressure cooker, cook for up to 5 to 7 mins. Or cook in pan till carrots are cooked. Cooking in a pan takes longer.
You may saute the ingredients in a pan, then transfer to pressure cooker, add water and cook 5 to 7 mins.
Open lid of cooker when pressure drops, cool the boiled carrots and onion. Discard bay leaf and cinnamon.
Then grind the the cooled mixture. If making a herb flavored soup, also add required ingredient when grinding.
Transfer soup in to a pan, add a little water if req to adjust consistency. Add salt, pepper, sugar. Simmer 3 to 5 mins. Lastly add lime juice if required.
Serve hot!

Note

To avoid butter, may skip the sauteeing process and add the onions with the carrots and water and remaining ingredients and pressure cook till done.
When simmering the soup, instead of adjusting consistency of soup with water, add about 1/2 cup milk.

Adapted from our family recipe diary

Carrot Soup

Carrot Soup

Carrot Soup

Description

Ingredients

For Basic Carrot Soup

For Herb Carrot Soup (optional)

To serve

Instructions

Note

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