Carrot & Coconut Milk Soup
| Ingredients: |
|
 |
| Carrot |
- 1/4 kg |
 |
| Coconut milk |
- 1/2 cup |
| Green Chili (slit into two) |
- 2 nos |
| Ginger (cut into long slices |
- 1/2 inch piece |
| Garlic (sliced) |
- 2 flakes |
| Onion (Cut into chunks) |
- 2 nos |
| Curry leaves |
- 1 sprig |
Butter |
- 1 tablespoon |
| Bay leaves |
- 3 |
Chicken stock/ water |
- 2 cup |
| White pepper powder |
- 1 tsp |
Salt |
- to taste |
Method :
The Carrot & coconut milk soup has a curried flavor because of
the bay leaves and curry leaves added into the soup. This is a typical
South Indian soup.
Take a thick bottomed vessel or a pressure cooker. Add the butter.
Once it starts melting, add the chopped/sliced ingredients into it (onion, green
chilly, ginger, garlic and curry leaves) and sauté till transparent.
Now add the diced carrots, white pepper powder and the bay leaves. Stir for
about two to three minutes, till the carrot chunks are transparent. Add the
chicken stock. Cover the cooker and pressure cook the carrot mixture till the
first whistle comes. Take it off the stove and when it cools, blend it
in a mixer and strain. Heat the carrot puree and add salt to taste. Switch
off the flame and add the coconut milk to the puree. Stir once again and
the soup is ready to be served.
|
|
