Cream Of Carrot Soup
by Tarla Dalal
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The Cream of Carrot Soup is a sight to behold and a treat to savour, with its lovely orange colour, creamy consistency and mildly-sweet flavour. Carrot is teamed up with a couple of other ingredients to give the soup a perky flavour and indulgent mouth-feel.
Onions improve the flavour, while potatoes add volume to the soup. A combo of milk and cream give this soup a luxuriant mouth-feel and balanced flavour, while pepper as always gives a flavourful boost. Relish this soup hot and fresh, with your favourite soup accompaniments .
- Combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer.
- Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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