Bottle Gourd and Carrot Soup






Ingredients:


  • Half a bottle gourd
  • 2-3 carrots
  • Half a cup of mung beans
  • 1 tablespoon of ghee
  • 1 teaspoon of peppercorns crushed 
  • 1 teaspoon of cardamom
  • 3 teaspoons of cumin, coriander and fennel seeds
  • 1/2 tablespoon of salt
  • 1 tablespoon of lemon juice
  • Some chopped coriander leaves




Directions:



  1. Cut the bottle gourd and carrots into small pieces and rinse the mung beans.
  2. Cook them in a pot of water until they are tender.
  3. Transfer the cooked vegetables and beans to a blender and blend until smooth.
  4. In a skillet, melt the ghee and add the peppercorns, cardamom, cumin, coriander and fennel seeds.
  5. Fry the spices for a few minutes and then stir in the vegetable and bean puree.
  6. Season with salt, lemon juice and coriander leaves.

I hope you enjoy this bottle gourd and carrot soup as much as I did. It is a perfect dish for a cozy evening or a busy day. It will make you feel refreshed and nourished without weighing you down. I added some roasted pumpkin and sunflower seeds on top for some crunch and extra flavor. Let me know in the comments if you try this recipe and how you liked it. Happy cooking!

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