Cream of Carrot and Bottle Gourd Soup
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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