Carrot Soup

Submitted by: ritu


Carrots 3/4 kg
Tomato 1
Low fat milk 2 cups
Water 2 cups
Black pepper powder 1/2 tsp.
Sugar to taste 1 tsp.
Salt to taste


1. Cut carrots and tomato into small pieces.
2. Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3. Use the blender to mix well with low fat milk, salt and sugar.
4. Strain and refrigerate until thoroughly chilled.

Serve cool. Optional, garnish with sliced almonds.