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Carrot tomato spinach soup

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 medium sized carrots
  • 2 medium sized tomatoes
  • 1 medium sized onion
  • 1  bunch of spinach leaves/palak (optional)
  • 3-4 garlic/lahsun, chopped
  • ½ tsp cumin powder/jeera
  • a pinch of asafoetida/hing (optional)
  • 2 to 3 pinches of black pepper powder (optional)
  • 2 cups water
  • 1 or 1.5 tbsp butter or olive oil
  • black salt or rock salt as required
INSTRUCTIONS
  1. rinse the veggies first. peel the carrots and onion. chop all the veggies.
  2. in a pressure cooker add the veggies, chopped garlic and water.
  3. stir and pressure cook for 2-3 whistles till the vegetables are cooked well.
  4. alternatively, the veggies can also be cooked in a pot.
  5. cover the pot and let the veggies get steamed.
  6. no need to drain the boiled veggies.
  7. once the vegetables become warm, with a hand blender or in a blender, blend the veggies till smooth.
  8. i blended in the pressure cooker itself with a hand blender.
  9. heat olive oil in a small frying pan. add the cumin powder and salt.
  10. stir for a few seconds and add this mixture to the vegetable puree.
  11. stir and simmer the soup for 2-3 minutes.
  12. if the mixture is thick, you can add some water and if its thin, then you can cook for a few minutes more.
  13. serve carrot tomato soup hot garnished with cilantro or parsley leaves.
  14. you can also garnish the soup with some grated paneer or cheese.

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