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10 May 2015

Carrot Almond soup















Servings: 4-5

Ingredients:


Content
Quantity
Comment
Carrots
2 small

Onion
1 small
Sliced
Garlic
2-3 cloves

Almonds
4-5

Water
To cook

Salt
To taste

Black Pepper
To taste
Crushed
Ginger
1” piece

Dried Basil
1 tsp

Olive oil
1 tbsp

Corn flour
1 tsp


Method:

Blanch almonds in water. Run through cold water and peel the skin. Set aside. Mix corn flour in 2 tbsp of water and set aside.





Heat olive oil in a pan. Add the garlic, onion and carrots, saute for a minute. Add water, salt and pepper and cook till carrots are soft.



Grind the cooked ingredients with almond and ginger to a smooth paste. Add water to the required consistency, add dried basil leaves, corn flour mixture and bring it to a boil. Simmer for 5 minutes. Strain the soup.





Serve hot.

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