Pear and Carrot Soup

About Pear and Carrot Soup

Ingredients

• Pears 2
• Carrots, chopped 1½ cups
• Butter 2 tbsps
• Garlic, chopped 1 tsp
• Onions, chopped 1 cup
• Salt to taste
• Black pepper powder 1 tsp
• Sugar 1 tsp
• Vegetable stock 3 cups
• Fresh cream 2 tbsps
• Garlic bread slices as required

How to Make Pear and Carrot Soup (Stepwise Photos)

Method

1. Trim the two ends of the pear and chop it finely
2. Heat butter in a deep non-stick pan, add garlic, onions, carrots, pear, salt, black pepper powder and sugar and mix well
3. Add vegetable stock, mix well and cook till the carrots soften.
4. Take the pan off the heat and set aside to cool. Blend with a hand blender.
5. Transfer into a soup bowl, garnish with a swirl of fresh cream and serve with slices of garlic bread.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

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