Carrot soup, adapted from a recipe my sister Anupama gave me:
2 T olive oil
1 large white or yellow onion, diced or coarsely chopped
1-2 cloves garlic, cut in halves
1/2-inch piece fresh ginger, sliced
1 bay leaf
6 cups vegetable stock or water
1 kg or 8 carrots, peeled and cut in large pieces
1/4 kg or 2 potatoes, peeled and cut in large pieces
1/4 kg గుమ్మదికాయి aka लाल भोपला
1 TBS powder made of ground coriander seeds, cumin seeds, fennel, black pepper or a tiny bit of red pepper powder
2 tsp salt
1/2 cup (or more to taste) coconut milk
fresh cilantro, chopped
What To Do: Saute first set of ingredients together until onion is translucent. Add second set and bring to a boil, then turn down and allow to simmer until vegetables are soft. Remove bay leaf, puree, add coconut milk and cilantro.
Serving suggestion – carrot soup with lightly toasted whole grain bread.