Directions
- 1Get all your ingredients ready
- 2In a pot, add 1 tbsp butter and 1 tbsp oil. Let it melt.
- 3Add 1/2 tsp cumin seeds and let it splutter.
- 4Add 4 garlic (halved) and 1 onion (roughly chopped).
- 5Add salt to taste and saute until onions turn transparent.
- 6Add 3 cups carrots(roughly chopped) and saute until raw smell leaves(2-3 mins).
- 7Add 2 cups water and bring to a boil. Once it starts to boil, cook covered until carrots turn soft.
- 8Check by pressing it with a fork. Soft & easily pierced = cooked.
- 9Remove the veggies alone.
- 10Add a little stock water.
- 11Cool down and grind to a puree. Add it to the pan.
- 12Rinse with 1/2 cup water and add it.
- 13Mix it well - adjust desired consistency.
- 14Boil for 5 mins.
- 15Add salt to taste, 1/2 tsp pepper powder, 1/4 tsp paprika powder or red chilli powder, 1/2 tsp oregano, and 1/2 tsp parsley.
- 16Mix it well - you can add 1/4 cup fresh cream (optional).
- 17Add 1 tsp lemon juice.
- 18Give a quick mix & switch off. Keep covered till serving time.
Ingredients
- 3 cups carrots
- 1 tbsp butter
- 1 tbsp oil
- 0.5 tsp cumin seeds
- 4 cloves garlic
- 1 medium sized onion
- 2 cups water
- 0.5 tsp pepper powder
- 0.25 tsp paprika powder or red chilli powder
- 0.5 tsp oregano
- 0.5 tsp parsley
- 1 tsp lemon juice
- 0 salt
Equipment
potwooden spoonforkblendermeasuring cup
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