Carrot Onion Soup.

"Carrot Onion Soup" served with coarsely crushed Black Pepper Powder and fried Rice Crispies ... as we approach winter season the thought of preparing different varieties of soups with seasonal veggies comes on as priority ... carrots are in season and everybody knows they are good for health ... here is an awesome soup to be relished steaming hot this winter ... Yummilicious ...  

** Soups are always a pleasure to sip on during monsoon and winter season when the weather is cold and one always feels like relishing something hot and soothing. We should always make the best of seasonal veggies in preparing daily dishes be it curries, side dish or soups. Winter is the season of varieties of veggies like green peas, carrots, cauliflower etc. and its always a joy to prepare something new from the rather routines dishes. Tried out this soup and it turned out excellent, do try it out and enjoy with your family and friends, also check out this blog for many more dishes. 

** Here is my simple recipe for "Carrot Onion Soup" ... my style ....

** Peel off the outer skin of 2 large sized carrots/ gajjar and cut them into mediums sized rings or cubes. Peel off the skin of 2 medium sized onions (kanda/ piyavu) and chop them also in the same way. 

** Clean, slice off the outer skin and chop one inch sized piece of ginger (alle'/ adrak) into small pieces. Also peel and chop 5-6 cloves of garlic (losun/ lehsun) into small pieces the same way. (garlic is Optional)

** Heat one tablespoon of butter/ loni in a pressure cooker pan. Add in the chopped garlic, ginger and fry for 1-2 minutes. Then add in the chopped onions and continue frying for another 2-3 minutes till translucent. 

** Add carrot pieces along with 2 cups of water, mix well and pressure cook on medium heat to 3-4 whistles. Remove and let pressure drop on its own and then open the lid and let the cooked ingredients cool down to room temperature.

** Put all the cooled cooked ingredients in a blender and grind it to a smooth paste. Remove and sieve through a medium size holed sieve. Check the consistency and add in required amount of water to bring to thick soup consistency.

** Mix well and then bring the soup to a boil on medium heat, then lower the heat, add salt (namak/ meeta) to taste and 2 tblsp of coarsely crushed black pepper (kali miri) powder, mix well and simmer for another 5-10 minutes.

** "Carrot Onion Soup" is done and ready to be served. Always serve soup steaming hot with any accompaniment like garlic bread, croutons, toast, cracker biscuits etc. I served it with some fried rice crispies and it tasted wonderful.