Ingredients:

1 cup Milk
3 tbsp Butter
1 large Onion
3 cups Water
1 tsp Garlic paste
2 tsp Lemon juice
2 tsp Tomato paste
½ tsp ground Cumin
10-12 Carrots, sliced
¼ cup Potatoes, diced
Salt and pepper to taste
½ tsp Coriander powder
Coriander leaves for garnishing

Method:
In a large saucepan melt butter
Add the onion and garlic and fry on medium low heat.
Add the carrots and fry (do not to brown).
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil.
Cover and simmer gently for 30 minutes.
Blend in a food processor.
Pour the soup in a clean pan, add milk and slowly bring to boil.
Garnish and serve immediately.

Serves: 4


Tip: To retain desired consistency of soup as it is cooking, place a double thickness of waxed paper underneath lid to contain any condensation which forms on liquid.