Auto Draft
  1. Firstly, wash, peel and chop all the veggies; carrot, bottle gourd, tomatoes, ginger, garlic and onions.
  2. Next, take a pressure cooker and add the butter.
  3. Now, throw in the dry spices; clove, cardamom, bay leaf followed by the ginger garlic and onion.
  4. Sauté well and add the cubed carrots, bottle gourd and tomatoes.
  5. Mix well and add the water. Pressure cook for 2 whistles.
  6. Turn off, let the pressure go down. Remove the bay leaf and puree the boiled vegetables with a hand blender.
  7. Subsequently, turn on the flame and add the salt, pepper, sugar and mixed herbs.
  8. Pour into a soup bowl and drizzle the cream.
  9. Garnish with fresh coriander and serve piping hot Cream of Carrot and Bottle Gourd Soup with toast or garlic bread.
Recipe Notes
  1. Add veggies of your choice
  2. Add olive oil or ghee instead of butter
  3. Cook in a pan or cooker
  4. Add vegetable stock or water
  5. Add spices of your choice.

Cream of Carrot and Bottle Gourd Soup