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3 cups of Carrots (Gaajar) (peeled & coarsely chopped)
1 small Onion (finely chopped)
2 tsp. Curry Powder
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (grounded - to taste)
1 ½ cups of Heavy Cream or Milk
3 cups of Chicken Stock
6 tbsp. Butter (Makhan)
METHOD:
Melt butter in large saucepan. Saute onions for 5 minutes or until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until the carrots are tender.
Puree in a blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream.
Add seasonings and taste and garnish with creme fraiche and chopped parsley.