Cream of Carrot and Bottle Gourd Soup
Bottle Gourd Peeled and cubed
carrots peeled and cubed
1 or 2
piece of ginger finely chopped
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.
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.