Soups are heart warmers which cheer you up.A good soup should be pleasing and natural without any artificial colours.The flavour should be full and good not over powering.Generally soups are served before the main meals and to make sure that these soups should be light enough to be served as appetizers.However,there are some heavy or substantial soups which can make a complete meal with some bread.
Carrot soup is light and a treat for all seasons. It’s simple, without a lot of extras, and the perfect recipe to use up the fresh carrots.This classic purée of carrot soup is vibrantly colorful and aromatic.
Enojoy your meal with a hot bowl of appetizing soup!
250gms of carrots-chopped very finely. (2 cups)
Few stands of saffron
1 bay leaf (tej patta)
salt to taste
3 cups of vegetable stock
few Mint leaves for garnishing.
1.Heat 2tbsp butter in a pan, add chopped carrots and bay leaf.cook for 4-5 minutes covered.Add salt and pepper and the saffron stands.
2.Add 1 cup of vegetable stock .Bring to a boil and simmer for 2-3 minutes.Remove from fire let it cool .
3.Ina mixer blend the boiled carrot to a puree. Transfer the puree in a heavy bottomed vessel,add the remaining 2 cups of stock and give 1 boil.
4.Garnish with mint leaves and serve hot as a appetizer.