Tomato carrot soup
Ingredients
Tomato 3 no
Carrot 1 no finely chopped
Garlic 1 tsp finely chopped
Ginger 1 tsp finely chopped
Butter 1 tsp
Cinnamon 2 small pieces
Pepper powder 2 tsp
Croutons ½ cup
Required salt
Method
1. First grind ginger, garlic and carrot in a coarse paste. Keep it aside.
2. Boil tomatoes for 5 min, then cool down to room temperature. Peel the skin. Grind it to a fine puree. Keep it aside.
3. Heat a pressure cooker with butter. Once butter melts, add cinnamon pieces. Then add carrot paste. Saute well. then add tomato puree. Add salt. Mix it well.
4. Pressure cook for one whistle in medium flame.
5. After pressure release, add pepper powder. Mix it well.
Serve it with croutons.
NOTE
YOU CAN USE BEETROOT INSTEAD OF CARROT OR BOTH VEGETABLES ALSO.