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Ingredients
- 1small Bottle Gourd Peeled and cubed
- 2medium carrots peeled and cubed
- 1 or 2medium tomatoes chopped
- 4cloves garlic sliced
- 1/2inch piece of ginger finely chopped
- 1chopped Onion
- 2pieces cloves
- 1long Bay Leaf
- 2pieces cardamoms
- 1/4tsp pepper
- 3cups of water
- 1tsp of butter
- 1tbsp Fresh cream
Instructions
- Firstly, wash, peel and chop all the veggies; carrot, bottle gourd, tomatoes, ginger, garlic and onions.
- Next, take a pressure cooker and add the butter.
- Now, throw in the dry spices; clove, cardamom, bay leaf followed by the ginger garlic and onion.
- Sauté well and add the cubed carrots, bottle gourd and tomatoes.
- Mix well and add the water. Pressure cook for 2 whistles.
- Turn off, let the pressure go down. Remove the bay leaf and puree the boiled vegetables with a hand blender.
- Subsequently, turn on the flame and add the salt, pepper, sugar and mixed herbs.
- Pour into a soup bowl and drizzle the cream.
- Garnish with fresh coriander and serve piping hot Cream of Carrot and Bottle Gourd Soup with toast or garlic bread.
Recipe Notes
- Add veggies of your choice
- Add olive oil or ghee instead of butter
- Cook in a pan or cooker
- Add vegetable stock or water
- Add spices of your choice.
