Carrot Soup

Weather’s getting wet and cool. Why not try this carrot soup as an evening cheer-up snack?

Here’s the formula to get started:

2 carrots - medium sized
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander

The method:

Clean, peel and chop vegetables into large chunks. Pressure cook till soft. Cool, blend in mixie and strain. Add seasoning except chopped coriander and cream.

If desired, serve chilled with soup sticks. Serve hot with hot garlic rolls. In either case add a swirl of cream and some chopped coriander on top in each bowl.