Carrot Babycorn Soup

Winter is incomplete without a hot soup. Soups helps to manage the cold and rainy weather. Try this tasty baby corn and carrot soup !.

Preparation Time: Under 10 minutes
Cooking Time: Under 20 minutes
Serves - 2 to 3 people

INGREDIENTS:

Carrot - 1/2 no ( If small carrot, you can use 1 no.)
Baby corn - 12- 15 no.s
Onion - 1/2 cup chopped
Garlic - 2 to 3 pods
Butter - 2 table spoon
Salt - as required
Pepper - as required
Coriander leaves - for garnishing

METHOD:

1. Chop  carrots, baby corn and onions. In a pressure cooker, add them all together with a cup of water.

2. Cook in high flame for 3 whistles and switch off the stove.

3. Filter the water and keep it aside. Do not throw away the water. Also take some baby corn pieces and keep aside for garnishing.  Once the veggies cool down, grind them to a smooth paste.

4.  Now in a pan, add butter. Now add chopped garlic and fry till they change color.

4. Now add pureed veggies and also the filtered water to roasted garlic. Adjust water to your desired consistency. Add salt, pepper .

5. Allow it to boil for 2 to 3 minutes. Now add the baby corn pieces which you kept aside in step 3.  Garnish with coriander leaves. Serve hot !.