Carrot And Tomato Soup

Ingredients

• 1 big Carrot (sliced)
• 3 med-big Tomato (sliced)
• 1 small-medium Onion (sliced)
• 1/2 tsp Chopped garlic
• 1 Cardamom
• 1/2 tsp Whole black pepper
• 3 cups Water
• 4 Small onion / Pearl onion (sliced)
• 1 tsp Ghee
• 1/2 tbsp Chopped coriander leaves
• Oil (I used olive oil)
• Salt

Instructions

1. 1

   Heat oil in a pressure cooker and add chopped garlic, sliced onion, tomato, carrot, black pepper , cardamom seeds and salt. Cook for 3-4 mins and add water. Bring it to a boil and close the pressure cooker.

2. 2

   Cook on high flame for 4 whistles. Switch off the gas and keep the cooker closed till the pressure drops, around 10-15 mins.

3. 3

   Separate the cooked veggies and the stock. Let the veggies cool to room temp. Grind the cooled veggies along with 1/2 cup of stock to a smooth paste.

4. 4

   Mix the ground veggies and the remaining stock in a deep vessel. Bring it to a boil and reduce the flame to lowest and cook till it becomes slightly thick, around 8-10 mins. Do a taste test and add more salt and pepper if you require.

5. 5

   You can also adjust the consistency of the soup by adding more hot water for a thinner consistency or cooking a bit longer for a thicker version.

6. 6

   Heat ghee in a pan and add the sliced small onion. Fry till it turns golden brown. Crush the fried onion and add it to the soup along with chopped coriander leaves.

7. 7

   Serve hot.