My daughter wanted a soup that was 'red in colour' and I did not get a very great idea how to make it without beet roots. She likes carrots and I made it with this healthy vegetable. This turned out to be quite an interesting soup and she liked the creaminess too.
Makes about 2 bowls of soup
You need:
Carrots:2
Tomato: 1 large or 2 small
Onion:1
Garlic:5-6
Salt-to taste
Pepper-to taste
Oil/ butter- 2 tsp
Milk-1/2 cup
Water-3 bowls (minimum)
Basil and oregano seasoning (optional)- 1/2 tsp
Method
Finely chop the vegetables -including half the chopped onion and garlic. Steam in the cooker for 10 minutes with 2 tbsp of water or microwave on convention mode on high for 5 minutes.
Let it cool. Puree in a grinder till smooth. You can add 2 raw chopped garlic.
Heat oil in a wok. Add the remaining chopped onion and garlic. Fry till golden brown. Add the pureed vegetables wit a cup of water. Stir slightly till it starts boiling. Keep on a low flame till it changes colour and starts becoming a deeper shade than it is. Add salt and pepper. Add the remaining water and more if needed. Keep boiling till you see it thickening.
Add the milk and stir for a minute. Sprinkle seasoning (optional). Switch off and remove from heat.
Serve hot with garlic bread.
You may sprinkle grated cheese if desired.
Chopped vegetables like beans, cabbage, carrot, onion leeks etc may be steamed and added to the boiling soup after stir frying too.
Comments
Post a Comment