GINGER - 2 INCH
firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2 inch ginger.
ONION - HALF , SLICED
now add ½ onion and saute until onions soften.
CARROT - 3 CHOPPED
add 3 carrots and saute for 2 minutes.
saute until the carrot turns aromatic
WATER - 2.5 CUP
add 2½ cup water and ½ tsp salt.
cover and pressure cook for 3 whistles
drain off and cool completely.
BLEND - SMOOTH PASTE
transfer the cooked carrot into the blender and blend to smooth puree.
now take the carrot puree into large kadai.
LEFT OVER WATER
also, add in leftover water used for cooking carrot
STIR & BOIL
mix and boil adjusting consistency as required.
further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.
READY TO DRINK
finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.