Celery Tomato Carrot Soup

About Celery Tomato Carrot Soup

Ingredients

• Celery, chopped 3½ tbsps
• Tomatoes, chopped 1 cup
• Oil 1 tsp
• Garlic, chopped 1 tsp
• Vegetable stock 1½ cups
• Salt to taste
• Black peppercorns, freshly ground 1 tsp
• Pimpli / peepramul powder 1 tsp

How to Make Celery Tomato Carrot Soup (Stepwise Photos)

Method

1. Pressure cook celery for 1 whistle. Let them cool a bit, transfer into a blender jar and puree.
2. Heat oil in a non-stick pan, add garlic and saute till lightly browned.
3. Transfer the tomato puree into a deep non-stick pan, add vegetable stock and mix well. Let the mixture come to a boil.
4. Add the fried garlic and mix well.
5. Add salt, pepper powder and pimpli, mix well and boil for 1-2 minutes.
6. Transfer into individual soup bowls and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps