- Peel and cube the potatoes and carrots. Place the cubed vegetables in a pressure cooker with a lid Add 1 tbsp butter and enough water to submerge the vegetables If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes Let the pressure release. In the meantime, grind the coriander leaves coarsely using a small blender Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. In a separate pan, heat 1 tsp butter and add the coriander leaves paste Cook for ten seconds until fragrant and then add the pureed vegetable mix Add water and adjust to your desired consistency Bring to boil and add salt, sugar, and freshly cracked black pepper Serve hot garnished with chopped coriander.
Carrot potato soup
#myrecipe
By Chandana Guptha
Jan, 30th
553
Servings
2 persons
Cook Time
20 minutes
Ingredients
5
- 7
Ingredients
- Carrot
- Potato
- Butter
- Corinader
- Pepper
- Sugar
- Salt
