SPINACH CARROT SOUP

A great appetizer with all the flavors and  healthy goodness of the vegetables, is soup. What else can anyone think of other than a bowl full of a hot soup on  a cold rainy day. Also a bowlful of hot and sour soup is a good remedy for sore throat or fever. These can be made easily with simple ingredients. Any one or two vegetables or a combination of different vegetables are sautéed, pureed and strained and the the puree is combined with the thickening agent, seasoned with pepper and salt. This is the basic version of soup. There after different tasting agents such as butter, milk, cream, cheese, noodles, different lentils, lemon juice or zest of orange etc are added to enhance the taste. Cream soups, clear soups, whole vegetable soups are the basic varieties in soups. A soup is named by the vegetable used in it along with the taste enhancer used. The taste of the soup decides the name of the soup. Tomato soup, mixed veggie soup, carrot soup, sweet corn soup, Cream of tomato soup, cream of potato soup, Cream of broccoli soup, mixed veggie dal soup, bean soup, coriander clear soup, veggie clear soup, clear noodle soup and the list goes on and on…….
Although there are many different types of ready made soup powders available in the market, the one that is prepared with the freshest vegetables right from the scratch gives us the best cooking experience and moreover best healthy taste. Here I gave a simple version of the spinach carrot soup which is simple to make but very delicious to drink.      
INGREDIENTS

• Spinach                    1 bunch
• Carrots                     3
• Onion                       1 small
• Butter                      1 Tsp
• Maida                       1/2 Tsp
• Salt                           to taste
• Pepper powder         to taste
• Cream                       1 Tsp

PROCEDURE
Roughly chop the carrots and the spinach. Now cook the carrots and the spinach on a slow flame till they are very soft. You can also pressure cook the two.  Now by adding water blend the two into a fine puree. Strain the puree. In a pan heat the butter and add the very finely chopped onion. Sautee the onion till transparent, add the flour and mix well. Now when the flour is fried add the palak, carrot puree. Adjust the water according to the thickness required. Let the soup come to a boil, simmer and cook for five minutes or till the raw flavor is removed. Add the salt and pepper. Serve this healthy soup hot.