Name: Carrot Capsicum and Almond soup recipe by Padmajha Sureshbabhu at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Carrot 1 large; Yellow and red capsicum 1/2 each; Almonds 15 numbers; Garlic 1 pearl; Sprig Malacca spice blend 2 teaspoons + 1 teaspoon; Cumin seeds 1/2 teaspoon; Oil 1 teaspoon; Salt to taste; Chopped mint leaves and slivered almonds to garnish

Ingredients Serving: 2

Carrot 1 large
Yellow and red capsicum 1/2 each
Almonds 15 numbers
Garlic 1 pearl
Sprig Malacca spice blend 2 teaspoons + 1 teaspoon
Cumin seeds 1/2 teaspoon
Oil 1 teaspoon
Salt to taste
Chopped mint leaves and slivered almonds to garnish

Instructions

1. Heat a pressure cooker with 1/2 teaspoon oil and add the chopped carrot, capsicum, almonds and garlic in a pressure cooker
2.saute for a minute and add water and the Malacca spice blend
3.cover and pressure cook for 2 to 3 whistles. Let the pressure release naturally. Remove the vegetables into a blender jar and reserve the liquid used to cook it
4.Blend the vegetables and almond mixture to a fine paste. Add the reserved liquid if needed
5.Heat 1/2 teaspoon oil in a pan and add cumin seeds. When it crackles add the puree, reserved liquid if any
6. Add water / vegetable stock to adjust the consistency of the soup. Add salt to taste
Serve garnished with mint leaves slivered almonds and a sprinkle of Malacca spice blend

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