Actually, this is an uncomplicated thick soup probably would fall under bisque category. I prefer accompanying this with light or no dinner. There are few dishes I like to add cooked carrots and this is one of them that brings out a wonderful flavor, taste and color of carrots.
1. Carrot - 5
2. Ginger - 2" piece
3. Milk - 1/2 cup
4. Olive oil - 1 tbsp
5. Pepper crushed - 1/2 tsp
6. Salt to taste
Step 1: Peel and slice the carrots and ginger.
Step 2: In a pan, toss sliced vegetables with olive oil in medium heat.
Step 3: Saute them until tender. Let it cool down.
Step 4: Grind them fine in a mixer jar with some water as required.
Step 5: Heat milk in the same pan that is used to saute, stir in the pureed veggies and season with salt and pepper. Adjust consistency with water or milk.
Step 6: Garnish with fresh cream and serve it hot or warm.