Thursday, Dec 20 2007

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Hot Carrot Soup

Ingredients

2 red carrots
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander

  Method

1. Clean, peel and chop vegetables into large chunks.
2. Pressure cook till soft.
3. Cool, blend in mixie and strain.
4. Add seasoning except chopped coriander and cream.
5. If desired, serve chilled with soup sticks.
6. Or Serve piping hot with hot garlic rolls.
7. In either case add a swirl of cream and some chopped coriander on top in each bowl.

Making time:  20 minutes
Makes:           4 servings
Shelflife:        Best fresh