Preparation Time :15-20 minutes

Cooking Time :20-30 minutes

Servings :4

GAJAR SHORBA

Ingredients

Carrots, grated 5 medium
Fresh spinach leaves (palak), shredded 2 cups
Sesame seeds (til), toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic, chopped 4 cloves
Ginger, chopped 1 inch piece
Vegetable stock 4 cups
Potato, boiled and mashed 1
Black peppercorns, crushed 2 teaspoons
Salt to taste
Oil to deep fry

Method

Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots. Add one cup stock and cook till the carrots are soft. Remove from heat, cool and puree.Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.

Ingredients

* 4 large, fresh carrots
* 1 head celery
* 1 medium to large onion
* 3 ounces breadcrumbs
* 1-1/2 oz. of butter
* pepper/salt

Directions

1. Wash, peel and cut carrots, celery and onion.
2. Place in soup pan with 2 cups of water.
3. Add butter, breadcrumbs.
4. Boil soup until vegetables are tender.
5. Run vegetables through sieve and return to pan.
6. Season with salt and pepper to taste.
7. If soup turns out too thick, add water until you reach desired consistency.
8. Heat to a boil.
9. Once soup has reached boiling, remove from heat and serve.