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|
- 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
Heat a cooker and melt butter. Add garlic and tejpatta (bay leaf) and sauté for a minute.
Add tomatoes, carrots and bottle gourd and again sauté for 2-3 min.
Add 2-3 cups of water and pressure cook the above ingredients for 1 whistle.
After the cooker cools down, remove the tejpatta aside, add cream or malai and blend in a blender. Now, seive this mixture.
Next, add salt, pepper, sugar and Italian seasoning and bring to a boil.
Your soup is ready.
Serve hot with a little garnishing of cream and coriander.