Carrot and beetroot soup recipe

                                                                                              CARROT AND BEETROOT SOUP

INGREDIENTS

• Chopped Carrot – 1 1/2 cup
• Chopped Beetroot – 1 cup
• Garlic – 1 clove
• Onion – 1 small chopped
• Pepper powder – as per taste
• Butter – 1 tbsp [or less]
• Olive oil or regular oil – 1/4 tsp
• Milk –  ½ cup
• Corn flour – 1 tbsp
• Salt – as per taste
• Water – 2 cup or as per the consistency you want
• Fresh cream – 1 tbsp [optional]
• Amul fresh cream – for garnishing.

PREPARATION –

Pressure cook the chopped carrot and beetroot and keep aside.

Mix well the cornflour and fresh cream in milk [see that there are no lumps].

METHOD

Take a pan and heat butter + oil.

Add onion and garlic and saute till light golden brown. [dont burn]

Add the cooked carrot and beetroot and saute for 2-3 minutes.

Remove from flame and allow it to cool.

Blend / grind it to a fine sauce by adding 2 cup water. [add water as per the consistency you want]

Strain it.

Take a sauce pan add the blended sauce and cook for a minute .

Add the cornflour mixture to the sauce and cook for 2 minutes.

Keep stirring .

Add salt and pepper powder and cook for 1min.

Off the flame.

Garnish with fresh cream and serve hot with toasted regular bread or garlic bread garlic bread.

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