Friday, December 23, 2011

Carrot soup with peas

This recipe comes from mom who in turn got it from some magazine a long time ago. This carrot soup is perhaps my favorite vegetable soup. It only adds to its likeability factor that it takes only minimal time and effort to make.

Ingredients (2 big bowls of soup or about 4 cups of soup):
3-4 medium carrots, cut into rounds
1/2 cup peas
1 onion, chopped fine
1.5 tbsp cornflour
1 tbsp butter
Milk 2 cups (skimmed is okay)
Water
salt and pepper to taste

Method:
1. Add enough water to carrots in a dish to just cover them. Pressure cook for 7 minutes. Cool and grind into a fine puree with sufficient water.
2. If using fresh peas, add enough water to cover peas, then cook in microwave on high for about 7 minutes. If using frozen, just defrost peas.
3. On a stove, place a soup pan, add the butter and when it starts to melt, add in the onions. Add salt and fry onions till they begin to change color. Onions should be cooked but not to a crisp. Add pepper and stir.
4. Add corn flour to the onions and stir so that the flour mixture is well distributed.
5. Add in the milk a little at a time and stir so no lumps are formed. Bring milk to a boil once you have finished adding both the cups of milk.
6. Lower heat, add the carrot puree, mix well. Add sufficient water till the soup is at a consistency you like.
7. Add in the peas.
8. Bring the entire mixture to a boil, then let simmer for about 10 minutes.
9. Adjust for salt and pepper.

Serve hot with a side of toast. Or you can top with croutons. Use a dollop of butter on top for a buttery flavor.

Notes:
1. You can use 1/2 tbsp olive oil and 1/2 tbsp butter for the initial stir frying of carrots or substitute butter with olive oil completely.
2. You can add a boiled potato and grind it along with the carrot puree for a slightly different taste.

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