Ingredients
Units
Scale
500gm carrots, peeled and thinly sliced
4 tbsp butter
2 tsp refined oil
1 medium onion, peeled and thinly sliced
500ml carrot juice
1 tbsp minced fresh ginger
1 tbsp toasted cumin seeds
1 tsp jeera powder
1/2 tsp salt
1/4 tsp baking soda
Fine chopped coriander to garnish
Instructions
- Heat the base of the pressure cooker on medium high heat and add the onions, sautéing till soft and translucent. Add the cumin seeds and sauté till fragrant.
- Add the sliced carrots and sauté till they start getting soft. Add just enough water to cover and stir in the baking soda and salt.
- Put the lid of the cooker on and cook for 10 minutes on medium high heat, about three whistles.
- Take the cooker off the heat and let it cool down or place it in the sink and run cool water over the lid. Take the lid off when it can be released easily. At this point the carrots should be a dark orangish-brown and have a nutty caramelised aroma.
- Stir in the jeera powder, ginger and carrot juice and simmer for two minutes.
- Blend till smooth using an immersion blender or mixer.
- Adjust the seasoning to taste and serve hot garnished with fine chopped coriander. Pro tip: In case you don’t have a juicer, you can just blend sliced carrots with a little water in your blender and strain it.
