GINGER - 2 INCH 

firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2 inch ginger.

1

ONION - HALF , SLICED

now add ½ onion and saute until onions soften.

2

CARROT - 3 CHOPPED

add 3 carrots and saute for 2 minutes.

3

TURNS AROMATIC

saute until the carrot turns aromatic

4

WATER - 2.5 CUP

add 2½ cup water and ½ tsp salt.

5

THREE WHISTLES

cover and pressure cook for 3 whistles

6

DRAIN OFF

drain off and cool completely.

7

BLEND - SMOOTH PASTE

transfer the cooked carrot into the blender and blend to smooth puree.

8

CARROT PUREE

now take the carrot puree into large kadai.

9

LEFT OVER WATER

also, add in leftover water used for cooking carrot

10

STIR & BOIL

mix and boil adjusting consistency as required.

11

PEPPER POWDER 

further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.

12

READY TO DRINK

finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.

13