Carrot and Mushroom Soup Recipe | Zarnak Sidhwa in Food Diaries

Ingredients:

• Carrots                    2
• Onion                      1
• Tomato                   1
• Garlic                      6 cloves-
• Mushroom               – 3
• Chili flakes              few
• Corn flour                1 tsp
• Pepper Powder        little
• Salt                          to taste
• Coriander leaves     for garnishing

Method:

1. In a pressure cooker add onion, tomato, carrot and garlic, cook for 6whistles. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
2. In a pan add oil, sauté mushroom slices till they get soft. Add the strained mixture, season with chili flakes, salt and pepper powder. Add additional water if required. Cook for 5 to 10 minutes.
3. Dissolve corn flour in little water. Add to soup and cook for a minute.
   Serve hot.