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Cream of Carrot and Bottle Gourd Soup

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Course Soup
Cuisine Fusion

Ingredients
  

  • 1 small Bottle Gourd Peeled and cubed
  • 2 medium carrots peeled and cubed
  • 1 or 2 medium tomatoes chopped
  • 4 cloves garlic sliced
  • 1/2 inch piece of ginger finely chopped
  • 1 chopped Onion
  • 2 pieces cloves
  • 1 long Bay Leaf
  • 2 pieces cardamoms
  • 1/4 tsp pepper
  • 3 cups of water
  • 1 tsp of butter
  • 1 tbsp 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.

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
Keyword Cream of Carrot and Bottle Gourd Soup