Carrot and parsley soup

Here is my take on a carrot soup. I am inspired by this tasty recipe that I recently read. I made a few variations by adding parsley and capsicum which tasted quite good with carrot. Enjoy!

Ingredients

4 medium sized carrots

3/4th part of a red capsicum

1/4th part of an onion

2 red chilies (not the dried ones)

2 cloves of garlic

1 potato

4 sprigs of freshly cut parsley

3 to 4 cups of water

1 tbsp olive oil

1 tbsp of cream

Salt and pepper to taste

Pinch of turmeric powder, basil and thyme

Method

First peel the carrots and cut them in discs. Now cut the onions, chilies, potato, garlic and red capsicum. Freshly chop the parsley and keep it aside. Take a sauce pan on low to medium heat. Add olive oil. Saute the onions for few minutes. Now add green chilies, garlic and red capsicum. After few minutes add carrots and potatoes. Mix all of them and close the lid for 4 to 5 minutes. Don’t let the vegetables stick at the bottom. Now add freshly cut parsley,salt and pepper. Add water till all the vegetables are immersed in it. Close the lid and bring it to first boil. Remove the sauce pan from heat. Grind only the vegetables into a  paste. I stopped when the texture was a bit coarse, not entirely fine paste. Bring back the ground mixture in to the same water to boil. Add a spoon of cream. Mix it thoroughly. Add a pinch of turmeric powder, basil and thyme. Wait till the mixture is thick enough to serve as a soup.

Serve it when hot.