Follow these steps for perfect results
Celery
chopped
Sunflower seeds
for garnish
Cinnamon stick
Salt
to taste
Cumin seeds
Garam masala powder
Garlic
finely chopped
Onion
finely chopped
Cloves
Bay leaf
Black pepper corns
coarsely crushed
Extra Virgin Olive Oil
Carrot
chopped
Coriander Leaves
chopped
Heat olive oil in a pressure cooker.
Add bay leaves, cloves, cinnamon sticks and whole black peppercorns.
Add chopped onions and sauté until translucent.
Add carrots and celery stalks and sweat them.
Add salt and 4 cups of water.
Close the pressure cooker lid and give four whistles.
Let the pressure release naturally.
Cool the carrot and celery.
Blend the carrot and celery in a blender until smooth.
Add the blended soup to a saucepan.
Add salt to taste.
Bring the soup to a boil.
Check the seasonings and adjust accordingly.
Garnish with coriander leaves and sunflower seeds.
Serve hot in a soup bowl.
Expert advice for the best results
Adjust the amount of garam masala to your taste.
For a richer flavor, roast the carrots and celery before pressure cooking.
Add a squeeze of lemon juice for brightness.
Everything you need to know before you start
15 mins
Can be made 2-3 days in advance.
Garnish with a swirl of cream or a drizzle of olive oil.
Serve with crusty bread or grilled cheese.
Complements the sweetness of the carrots and the spices.
Discover the story behind this recipe
Comfort food.
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