Did I tell you we went to Kerala, for a short trip? Yep, we were there for 12 days. Though the trip was very hectic, we had a great time with family.
A few days away from the routine has it’s magical effects, now I feel refreshed! Weather in Bahrain also helps. It’s a good time to wrap your fingers around a hot bowl of soup and cozy up in your sofa.
This soup is the first thing I made after coming back. You know how it is when you go home, it’s always food, food and more food. So we wanted to give a rest to our tummy and eat something light.
I like my soup to be a bit creamy and not too watery. The flavour of the soup is also good, with a small hint of cardamom, the tanginess from tomato and a light sweetness from the carrot. The fried small onion gives a nice crunch to the soup.
Here is the recipe..
- Carrot - 1 big, sliced
- Tomato - 3 medium - big, sliced
- Onion - 1 small - medium, sliced
- Chopped garlic - ½ tsp
- Cardamom - 1
- Whole black pepper - ½ tsp
- Water - 3 cups
- Small onion - 4, sliced
- Ghee - 1 tsp
- Chopped coriander leaves - ½ tbsp
- Oil - I used olive oil
- Salt
- Heat oil in a pressure cooker and add chopped garlic, sliced onion, tomato, carrot, black pepper , cardamom seeds and salt. Cook for 3-4 mins and add water. Bring it to a boil and close the pressure cooker.
- Cook on high flame for 4 whistles. Switch off the gas and keep the cooker closed till the pressure drops, around 10-15 mins.
- Separate the cooked veggies and the stock. Let the veggies cool to room temp. Grind the cooled veggies along with ½ cup of stock to a smooth paste.
- Mix the ground veggies and the remaining stock in a deep vessel. Bring it to a boil and reduce the flame to lowest and cook till it becomes slightly thick, around 8-10 mins. Do a taste test and add more salt and pepper if you require.
- You can also adjust the consistency of the soup by adding more hot water for a thinner consistency or cooking a bit longer for a thicker version.
- Heat ghee in a pan and add the sliced small onion. Fry till it turns golden brown. Crush the fried onion and add it to the soup along with chopped coriander leaves.
- Serve hot.
Do a taste test of your tomato before adding and adjust the qty accordingly to get your preferred level of tanginess.