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.