Potato And Carrot Soup

Ingredients

• 2-3 medium Potatoes peeled and roughly chopped
• 2 medium Carrots roughly chopped
• 1 Bay leaf
• 4-5 Black peppercorns
• 2 cups Vegetable stock
• to taste Salt
• 2-3 sprigs Thyme
• 1 teaspoon Oil
• 3-4 cloves Garlic crushed
• 1 medium Onion roughly chopped
• 1 cup Milk
• 1/2 teaspoon Crushed black peppercorns

Method

1. Place potatoes, carrots, bay leaf and peppercorns in a pressure cooker. Add vegetable stock, salt, thyme and cook under pressure till the pressure is released four to five times.
2. Open the lid once the pressure is completely reduced. Allow the mixture to cool down to room temperature. Remove the thyme sprigs and bay leaf. Transfer into a mixer jar and blend to a smooth puree.
3. Heat oil in a non-stick pan, add garlic and onion and sauté till the onion becomes light brown.Add the puree and mix well and let the mixture get heated through.
4. Add milk and crushed peppercorns and mix well. Adjust the consistency by adding more stock if the mixture is too thick. Serve hot.

Nutrition Info