Herb-Infused Carrot Bliss Soup

Servings: 2

Ingredients:

• Olive oil: 1 1/2 tablespoons
• Ginger: 30 grams, finely chopped
• Onions: 50 grams, chopped
• Carrots: 180 grams, chopped
• Water: 400 milliliters
• Salt: 1/2 teaspoon
• Prepared vegetable stock: 400 milliliters
• Oregano: 1/8 teaspoon
• Dry basil: 1/8 teaspoon
• Thyme: 1/8 teaspoon
• Rosemary: 1/8 teaspoon
• Chilli flakes: 1/4 teaspoon
• Black pepper: 1/4 teaspoon
• Melon seeds: for garnishing

Preparation:

1. Heat 1 1/2 tablespoons olive oil in a pressure cooker. Add finely chopped ginger and stir well.
2. Add chopped onions and fry until translucent.
3. Mix in the chopped carrots and cook for 5 – 7 minutes on medium heat.
4. Pour in 400 milliliters of water and add 1/2 teaspoon of salt. Mix well.
5. Cover the pressure cooker with a lid and cook until you hear 2 whistles.
6. Open the lid and remove from heat. Strain the vegetable stock and set aside.
7. Transfer the boiled vegetables into a blender and blend into a smooth paste.
8. Transfer the blended paste into a skillet and give it a nice stir.
9. Pour in 400 milliliters of prepared vegetable stock and mix well.
10. Bring the mixture to a boil.
11. Add oregano, dry basil, thyme, rosemary, chilli flakes, and black pepper. Mix well.
12. Cook for 5 – 7 minutes on medium heat.
13. Remove from heat.
14. Garnish with melon seeds.
15. Serve hot.

Enjoy the creamy and flavorful Carrot Soup with Herb Infusion, topped with crunchy melon seeds for added texture and taste.