Carrot soup (indian)

Yield: 5 Servings

Measure Ingredient
400 grams Carrots
1 large Onion
1 tablespoon Moong dal
1 cup Skim milk
Salt; to taste
Fresh ground black pepper; to taste

1. Cut the carrots and onion into big pieces.

2. Add 3 teacups of water and the moong dal and cook in a pressure cooker.

3. When cooked blend in a liquidiser and strain.

4. Heat the milk and add to the soup. Mix well.

5. Add salt and pepper and boil for 1 minute.

NOTES : Serve hot.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@...> on Jan 7, 1998

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