Pin I adapted this recipe from a gem of an Indian cookbook that was recommended by a dear friend, Disha. She actually got this to help her Filipino helper pick up Indian cooking but I must say it has helped me immensely too. Simple recipes that are sure to please. My favourites so far are rajma rice and this healthy carrot potato soup. The book is called Pure and Simple by Vidhu Mittal (buy in India or US following the links). I don’t make soups as often as I should but here are a few favourites from the site: Bottle gourd soup Veg tom kha soup Tom yum soup Tomato juice rasam Step by Step Carrot Potato Soup Recipe Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is entirely up to you. Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid Pin Add 1 tbsp butter and enough water to submerge the vegetables Pin If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes. Let the pressure release Pin If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender Pin Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup Pin If using a regular blender, wait until the vegetables are cool before blending In a separate pan, heat 1 tsp butter and add the coriander leaves paste Pin Cook for ten seconds until fragrant Pin and then add the pureed vegetable mix Pin Add water and adjust to your desired consistency Pin Bring to boil and add salt, sugar, and freshly cracked black pepper Pin There’s no need to boil the soup for too long Pin Serve hot garnished with chopped coriander leaves and more black pepper. Notes: You can add other vegetables of your choice, like cabbage, beetroot, 1-2 tomatoes, etc for different flavours Use olive oil instead of butter if you’d like the soup to be lighter. I recommend butter for best flavour though, considering how much soup this quantity makes, the amount of butter per serve is not much at all You can refrigerate leftover soup for up to 3 days and reheat before serving Squeeze some lemon if you’d like the carrot soup to be a bit tangy For carrot potato soup recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, French, Spanish, etc please use the Google translate button in the sidebar.
