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Wednesday, February 27, 2013

SSJ’s TOMATO CARROT CORIANDER SOUP




Its winter and the great season for tomatoes and carrots so why not try some hot soup but when I was cooking, I have just include coriander also (as I love coriander and now a days coriander comes really fresh) and the soup comes delicious.

INGREDIENTS

  • Tomato – 500 gms.
  • Carrot – 250 gms.
  • Coriander – 1cup
  • Garlic – 6-7 cloves, crushed
  • Ginger – 1 inch.
  • Butter – 2tbsp.
  • Oil – 1tsp.
  • Salt to taste
  • Black Pepper powder – 1tsp.
  • Fresh Cream – ¼ cup

METHOD

  • Cut tomatoes and carrots in thick pieces.
  • Now heat butter with oil a deep wok. Add ginger and garlic and stir for a minute.
  • Add carrots and stir for 2minutes.
  • Now add tomatoes and coriander and stir till tomatoes soften.
  • Add salt and black pepper powder, mix well and add 4 cups of water.
  • Now cover the wok and cook for 20 minutes on medium heat.
  • Now strain the veggies from the liquid and when they become cool, just grind them in a mixer.
  • Heat another deep pan, add veg. stock in it. Strain the veggie paste in it and mix well.
  • Check the seasoning and add cream now.
  • Cook for another 2 minutes.
  • Serve hot with bread croutons.

Enjoy…

Recipe and photo copyright @ happy eating foods

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