Ingredients
- Carrots - 3 big - peeled and cut into medium chunks
- Onion - 1/2 medium, roughly chopped
- Celary - 3 stalk
- Garlic - 1 clove
- Water - 2 cups
- Butter - 1/2 tbsp
- Black pepper - to taste
- Kosher Salt - as needed
- Heavy whipping cream - 3 tbsp
Instructions
- Add butter to the pan, and when its hot add garlic, sauté till it is golden brown
- Add onion, carrots and celeary and sauté for 2 -3 minutes in low flame. Add 3/4 th cup water and cover with lid
- Cook till the carrots are fork tender, sauteing the vegetables occasionally; switch off. Let it come to room temperature
- Put the mixture in a mixie/ blender along with little vegetable stock ( I used the vegetable cooked water) and puree them to a smooth texture. Keep the remaining vegetable stock in the pan
- Transfer the puree and add water according to the preferred consistency into the same pan containing vegetable stock; mix well and cook for 5 minutes. Add salt, pepper and cream. Cook in low heat for 2-3 minutes to avoid curdling. Switch off and enjoy warm soup for hot weather
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Notes
1. Adjust the water according to the preferred soup consistency
2. Vegetable stock can also be used while boiling the carrot
3. Evaporated milk can be used for less fat version
4. Olive oil can be used instead of butter for vegan version
5.Soy/Almond milk can be used instead of heavy cream for vegan version
6. Carrots can also be cooked in pressure cooker for quick version spending less time in kitchen :-)
2. Vegetable stock can also be used while boiling the carrot
3. Evaporated milk can be used for less fat version
4. Olive oil can be used instead of butter for vegan version
5.Soy/Almond milk can be used instead of heavy cream for vegan version
6. Carrots can also be cooked in pressure cooker for quick version spending less time in kitchen :-)
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