Carrot and Tomato Soup

Maybe it was the wrong soup, but the other night I tried a can of soup after ages and hated it, it was too salty and felt somewhat greasy. So last night, I decided to make a big bowl of soup for everyone. It somehow seemed exhausting and satifying at the same time to watch the events of the day. In some ways I was as touched as everyone around me, in other ways I could not help wondering whether hope would be enough to tide us through these difficult times. It does feel nervous even the daily events at work.

Carrot and Tomato Soup

Serves 4

Ingredients

1 lbs baby organic carrots
4 tomatoes
1 tsp rasam powder
1 tsp red chili powder
1 tsp salt
1 quart chicken broth
1/2 cup broken rice


To temper and garnish
2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
7-8 curry leaves
2 tsp chopped cilantro

Method of Preparation

1. Place all the ingredients for the soup in a pressure cooker and cook under pressure for 10 minutes.
2. Bring to room temperature.
3. Heat the ghee and add the mustard and cumin seeds and let them crackle and add in the curry leaves.
4. Pour this mixture onto the soup and stir through, garnish with cilantro and serve.

This recipe is another perfect example of how the flavors of the local garden can be converted into a perfectly wholesome meal. I am sending this over for the earth hour event, hosted by Anna.