Ingredients:

• 1 – large Potato
• 1 – Carambola
• 1 sprig – Spring onions with bulb
• 1 – small Green chilli
• 1 tbsp – fresh Curd
• 1 flake – Garlic
• salt to taste
• pepper to taste
• 1 small blob – Butter

Method:

1. Cut 3-star shaped slices from the carambola and keep aside for garnishing.
2. Pressure-cook the potato, remaining carambola, green chilli and garlic.
3. Strain through a sieve, add curd and blend evenly. Heat well but do not boil.
4. When the soup thickens, add salt and pepper.
5. Top with onion and carambola slices. Serve hot and fresh with garlic bread or high tea snacks.

Recipe courtesy of Saroj Kering