Soups are very easy to prepare. It is a hot, light, spicy, soup. I am sure anytime you can enjoy this yummy soup. You can add some more ingredients like lemon, cilantro, mint etc. for some more flavor of the soup. I dipped bread pieces in soup. This classic of carrot soup is vibrantly colorful and aromatic. The basic procedure is by thickening the natural starch from the carrots.
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Cuisine: Indian (Soups)
1. Peel the carrots, then trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces. The soup is going to be puréed anyway.
2. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
3. Add salt, pepper powder with 1 cup water and pressure cook for 2 whistles.Once cooker release the pressure and Remove from heat and purée in a blender.
4. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.Serve hot with bread or toast.
Or, after puréeing, add 1 Tbsp. fresh thyme leaves before bringing the soup back to a simmer.Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Cool down the carrot soup items little bit and then shift to the blender.