Carrot Soup

Ingredients:

3- Carrots, washed, peeled and cubed

2 tbsp. Butter

1- Onion, sliced

1 tsp. ginger-green chili paste

6 cups- Water

4- Cloves

1″ Cinnamon stick

1 tsp. Jaggery, grated

1/4 cup- Coconut milk

Salt to taste

½ tsp. Black pepper powder

½ cup- Julienne Carrot

Method:

1. Heat butter in a vessel, add the onions, ginger-green chili paste and saute for 2 minutes.

2. Add the carrot and saute for another 7-8 minutes.

3. Add water along with cinnamon stick and cloves. Let it cook for about 25 minutes or till the carrot turn tender.

4. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot mixture.
5. Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5 minutes.

6. Add salt and combine.

7. Garnish with black pepper powder and julienne carrot.
8. Serve hot with croutons.