Cream of Carrot and Bottle Gourd Soup

By Mrunal | Updated: 06/02/2019

The carrot and bottle gourd soup with a taste of bay leaf is as exotic as a soup can be! This wholesome soup is quite is quite sumptuous and can be served as an appetizer or in a larger bowl as a snack in its own right. We bet when we say good health never tasted so good.

Serves	Preparation Time	Cooking Time
4 People	10-15 Minutes	20-25 Minutes

Ingredients

2 carrots, diced
1/2 bottle-gourd, diced
2 tomatoes, diced
4 – 5 garlic cloves
1 bay leaf
1 tbsp cream / malai
1 tsp Italian seasoning
2 tsp sugar
Salt and pepper to taste
1 tbsp butter

Method

Step 1

Heat a cooker and melt butter. Add garlic and tejpatta (bay leaf) and sauté for a minute.

Step 2

Add tomatoes, carrots and bottle gourd and again sauté for 2-3 min.

Step 3

Add 2-3 cups of water and pressure cook the above ingredients for 1 whistle.

Step 4

After the cooker cools down, remove the tejpatta aside, add cream or malai and blend in a blender. Now, seive this mixture.

Step 5

Next, add salt, pepper, sugar and Italian seasoning and bring to a boil.

Step 6

Your soup is ready.

Step 7

Serve hot with a little garnishing of cream and coriander.

Nutritional Information

Calories	102 Kcal
Total Fat	1.2g
Total Carbohydrates	21.9g
Cholesterol	2mg
Sodium	100mg
Potassium	977mg

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