TOMATO AND CARROT SOUP

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INGREDIENTS:
1) 4 Tomatoes
2) 2 Carrots
3) 1 Onion
4) 6-7 Cloves of Garlic
5) 7-8 Black Peppercorns
6) 4 Teaspoons Butter
7) 1 Teaspoon Jeera Powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Cup Milk
11) 1/2 Cup Cream
12) Dry Mint to Sprinkle
13) Bread Croutons (Optional)

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Wash and chop the tomatoes and onion
* Peel and chop the carrots
* In a pressure cooker, melt butter and add garlic cloves
* Saute for a minute, but do not burn the garlic
* Add in Chopped Onion and black peppercorns
* Saute till onions get translucent
* Add in carrots and let it cook for 2 minutes
* Add Tomatoes, salt, black pepper and jeera powder
* Pressure Cook for 3 Whistles, open lid when its cooled
* Blend the soup in the cooker to a fine consistency
* Add milk and stir it
* Add more water if the consistency looks thick
* Boil the soup for couple of minutes and done
* I avoided sugar and added milk instead and no extra butter
* Pour the soup in bowls or cups
* Add a teaspoon of cream on the soup and sprinkle some dry mint leaves
* Serve piping hot with croutons or bread sticks


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