This original Tarla Dalal recipe can be viewed for free

Potato and Carrot Soup


by
Added to 49 cookbooks
This recipe has been viewed 4779 times
  

The versatile potato often plays a supporting role in a meal, but in this recipe it's the star in creating a creamy soup that is brightened up with the addition of grated carrots. Try not to peel the potatoes when you cook and purée them because unpeeled potatoes are rich in folic acid. Carbohydrates tend to be the best tolerated nutrient in early pregnancy, so this soup is a boon for those days.

Add your private note

Preparation Time : 
Cooking Time: 
Serves 2.
Show me for servings


Ingredients


1 cup potato cubes
1/4 cup onions, sliced
1/2 tsp dried mixed herbs
1 tsp butter
salt to taste
black pepper (kalimirch) powder to taste

For the garnish
 grated carrot

Method
  1. Melt the butter in a pressure cooker, saute the onion for a while.
  2. Add the potatoes and sauté for a few more minutes.
  3. Then add 1½ cups of water and pressure cook for 3 whistles. Cool completely.
  4. Blend in a liquidiser and add the mixed herbs, salt and pepper.
  5. Reheat the soup and serve garnished with grated carrots.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
66 gm65 kcal0.9 gm12.4 gm1.3 gm266.9 mcg9.0 mg 16.9 mg 0.4 mg 5.3 mcg0.4 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
Potato and Carrot Soup has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Mango Treats
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email