Gajar Shorba With Crisp Spinach And Toasted Sesame

Ingredients

• 5 medium carrots, grated                                           
• 2 cups fresh spinach leaves, shredded           
• 4 teaspoons sesame seeds, toasted                             
• 1 tablespoon butter                                                    
• 1 teaspoon cumin seeds                                             
• 4 garlic cloves, chopped                                 
• 1 inch ginger, chopped                                   
• 4 cups vegetable stock                                   
• 1 medium potato, boiled and mashed            
• 10-12 black peppercorns, crushed                  
• Salt to taste                                                    
• Oil for deep frying                                                     

 Method

1. Heat the butter in a non-stick pan. Add cumin seeds and when they begin to change colour add garlic, ginger and carrots and saute for two minutes.
2. Add one cup vegetable stock and cook till the carrots are soft. Remove from heat, cool and puree.
3. Pour the puree into a deep non-stick pan. Add mashed potato, remaining stock, crushed peppercorns and salt. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.
4. To make crisp spinach, heat sufficient oil in a non-stick kadai. Add the spinach and deep fry till crisp. Drain.
5. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle toasted sesame seeds. Serve immediately.