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20 November 2013,15:00 by
J.Sujatha

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CARROT AND TOMATO SOUP

Serves :
3

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pressure-cook the vegetables, bay leaf and peppercorns along with water.
  • Once the vegetables are cooked, let the pressure reduce, then open the lid to allow the mixture to cool.
  • Remove the bay leaf and puree the vegetables to a fine consistency in a blender.
  • Heat the pureed vegetables in a pan, add the water and salt.
  • Simmer for 5 minutes and serve piping hot, garnished with mint leaves.

INGREDIENTS

  • 2 medium-size carrots, roughly chopped
  • 8 medium-size tomatoes, roughly chopped
  • 1 medium-size onion, sliced
  • 4 garlic cloves, crushed
  • 1 bay leaf
  • 4-6 black peppercorns
  • 1 teaspoon salt
  • 4-6 fresh mint leaves

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