Carrot, Sweet potato and Lentil Soup

Ingredients 

• 2 medium carrots, peeled and cut into cubes
• 2 medium sweet potatoes, peeled and cut into cubes
• ½ cup split skinless red lentils (masoor dal), soaked
• 1 medium onion
• 1 tsp cumin seeds
• Salt to taste
• 2 bay leaves
• 10-12 fresh coriander stems
• ½ teaspoon freshly crushed black peppercorns
• 1 medium tomato, finely chopped
• ½ cup skimmed milk, optional
• Juice of ½ lemon, optional
• 1 sprig fresh coriander leaves

Method

1. Roughly chop onion.  Heat a pressure cooker, add onion, cumin seeds, sweet potatoes and carrots and mix.
2. Add 4 cups water, salt, bay leaves and split lentils and mix well.
3. Roughly chop fresh coriander stems and add. Add freshly crushed black peppercorns. Roughly chop tomato and add.  Put the lid on the cooker and cook under pressure on high heat till 3 whistles are given out. Let it stand for 5-10 minutes.
4. Open the lid, remove the bay leaves and cool the mixture slightly. Transfer half the mixture into a mixer jar and puree finely. Transfer into a bowl.
5. Put the remaining mixture into the mixer jar. Rinse the cooker with a little water and pour into the mixer jar and puree finely. Pour the puree into the cooker.  Add the puree kept in the bowl. Add sufficient water to adjust consistency.  Add skimmed milk if you wish. Mix well and bring the mixture to a boil.
6. If you wish you can add a little lemon juice and mix. Pour into soup bowl and serve piping hot garnished with a fresh coriander sprig.