Carrots (diced) - 2 cups
Almonds - 6
Butter - 1 tablespoon
Onion - 1 ( medium- sized)
Fresh cream - 1/4 cup
Boiled milk - 1/2 cup
Salt - as per taste
Black pepper powder - 1/4 teaspoon
Grated almond - few
Chopped parsley or Coriander leaves - few
Wash the carrots well, peel the skin and dice to cubes. Chop the onions. Whip the cream and keep aside.
Melt butter in a pressure pan over medium heat. Add onions, carrots and almonds. Saute for a minute. Add two cups of water and cook for two whistles. When slightly cool, grind in a mixer, alongwith milk . Strain through a soup strainer. Add salt and pepper. Reheat in simmer for five minutes. Mix in the whipped cream and serve piping hot. Garnish with almond slices, parsley or coriander leaves.