Colourful Carrot soup

My nephew is a fussy vegetable eater, but loves soups. Amma made colourful carrot soup which was instantly  attacked by my nephew. Here is a recipe adapted from Amma's basic recipe.

You will need 

2 Medium sized carrots

5 pepper corns

1/8 inch piece of ginger

¼ tsp cumin seeds

2 cups water

Salt to taste

Seasoning:

¼ tsp butter or oil (optional)

Cilantro chopped fine

Finely chopped red capsicum (optional)

Method 

Clean and chop carrots into big pieces and pressure cook without adding water into the carrots till cooked (3 whistles).

Let cool.

Dry roast pepper and cumin seeds.

Blend cooked carrot, roasted spices and ginger to a fine paste.

Take  2 cups of water in a vessel, add the carrot-spice puree, salt bring to a boil.

Saute finely chopped red capsicum and cilantro with ¼ tsp oil or butter and add it to the boiling mixture.

Serve hot.

Note:

Made the same soup richer and tastier by the addition of 1 marathi moggu when roasting pepper and cumin.
Also added about 1/2 cup first pressed coconut milk. I first boiled water with salt and then added the carrot puree, coconut milk, and finally the sauted capsicum and cilantro.

I kept aside a little bit of the carrot spice (minus the ginger, salt) puree, coconut milk mixture for my 11 month old son. He happily finished his 'new' spiced baby food!