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.