Tomato Carrot Corn soup with some roasted jeera flavour

I have different style in making soup as in I don't boil veggies...I make the puree of the raw veggies and boil the soup for more time ..also in case u want thick consistency please don't add the additional water mentioned below


Ingredients: 

·       ·        4 medium size Tomatoes
·        2 carrots
·        half cup of boiled corn kernels
·        half teaspoon of sugar(optional)
·        1/2 teaspoon Kashmiri chilli powder
·        pinch haldi powder
·        1/2 teaspoon Black pepper crushed
·        1 teaspoon desi ghee
·        1 small cinnamon stick
·        Pinch Hing
·        half teaspoon of roasted jeera
·        Salt to taste
·        some chopped coriander
·        Water to adjust the consistency


Method:

  • For this soup in a mixture, I have added 4 medium size Tomatoes, 2 carrots, salt, half teaspoon of sugar(optional), Kashmiri chilli powder, pinch of haldi powder and half cup water and make the puree 
  • Now in a pan take 1 teaspoon of desi ghee, add 1 small cinnamon stick, pinch of hing (optional) and add the puree, add 1 cup of water, 1 teaspoon of Black pepper crushed, half teaspoon of roasted jeera and let it get boiled for 15-20 mins 
  • Once the soup is nice red in colour add half cup of boiled corn kernels and some chopped coriander. Serve hot









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