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Carrot Soup
Carrot Soup

Before you jump to Carrot Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Consuming Apples Is Good.

Everybody has heard the words “an apple a day will keep the doctor away”, but the question is, is this actually a true statement. You might know individuals that live by this and also require that their children live by this guideline as well. You will even find that individuals in other country’s also follow this simple rule and they do not know why. In this post we are going to be examining apples to see if they really are a food that will help to keep you healthy.

Cornell University did a study on the impact apples have on the brain. They learned that one of the ingredients in apples called quercetin, has actually been proven to help you to protect brain cells. Which means that by eating apples it is possible to reduce the risk of getting Alzheimer’s.

In conclusion, I guess an apple a day really can keep the doctor away and now you understand why. In this article we just dealt with some of the benefits of eating an apple a day. In the event you look and ask around, you’ll come to see that the benefits can seem to be limitless. I am hoping that the the very next time you go to the food store you end up getting plenty of apples. These apples can certainly end up helping you to live a longer and also healthier life.

We hope you got insight from reading it, now let’s go back to carrot soup recipe. To cook carrot soup you only need 8 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Carrot Soup:
  1. You need 5-7 carrots
  2. You need 7-10 cups vegetable stock
  3. Use 1 stick Butter
  4. You need 1 tsp , black pepper
  5. Use 1/2 cup boiled corn (Optional)
  6. You need 1/2 cup tofu (Optional)
  7. Take Fresh coriander leaves (For garnishing)
  8. Get as per taste Salt
Steps to make Carrot Soup:
  1. Wash and peel the carrots. Cut each carrot in 5-7 large pieces.
  2. In a pressure cooker, melt half a stick of butter. Add salt and pepper and stir well.
  3. Add the chopped carrots and half the vegetable stock. (Make sure there isn’t too much or too little vegetable stock. Adjust the quantity according to the size of your pressure cooker.)
  4. Cover with lid and cook on high pressure for 5-7 minutes. (4-5 whistles.)
  5. Once the cooker has cooled down, strain the carrots. It should turn soft and must be well cooked. Set aside and let cool.
  6. In a blender, blend the carrots in a smooth purée.
  7. In the pressure cooker, add the remaining butter. Let it melt.
  8. Transfer the carrot purée to the pressure cooker. Stir well.
  9. Add the remaining vegetable stock and allow the soup to boil thoroughly.
  10. In a serving bowl, place boiled corn and tofu in the center. Pour the hot soup in the bowl. Serve hot.

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