Carrot Soup
Cook Time:
20 min
Prep Time:
5 min
Servings:
_
Ingredients
- 6 tablespoons of chickpeas (I use toor dal)
- 2 carrots cut into 1 inch pieces
- 6 cherry tomatoes
- 2 tablespoons ghee or oil
- 1 teaspoon jeera
- Pinch of asafetida
- Salt to taste
- ½ teaspoon turmeric
- 2 teaspoons of rasam powder
- 4 tablespoons of cilantro
Directions
- Cook dal, carrots and tomatoes in a insta pot or pressure cooker.
- Grind all the cooked ingredients to a smooth paste, add water if necessary.
- Add ghee to a sauce pan, let it heat, add jeera and asafetida.
- After the jeera splutters, add the blended ingredients, salt and rasam powder. Let it boil for 10 minutes.
- Garnish with cilantro.