Peel and grate the carrot and potato. Put the butter in the pan and fry the onion paste till light brown. Then add the grated carrot and potato. Fry till the raw smell disappears. Now mix in the tomato puree and the grated cashewnuts. Pour in the water and add pepper and salt to taste. Pressure cook for 4-5 minutes. Pour out this delicious soup into individual bowls and float fresh mint leaves on top.
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