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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