Ingredients:

• 250 gm – Carrot
• 1/2 cup – green peas, shelled
• 1/2 cup – onion, chopped
• 2 – ginger, thin slices
• 8 to 10 sprigs – Mint
• 1 cup – Milk
• fresh Cream to garnish, optional
• pepper to taste
• salt to taste

Method:

1. Wash the carrot well but do not peel.
2. Chop them into 2 cm cubes.
3. Add green peas, onion and ginger slices.
4. Wash the mint sprigs.
5. Separate the leaves from stems.
6. Tie the stems in a bunch with a thread (reserve the leaves).
7. Place carrot and peas mixture in a pressure cooker.
8. Add the mint stems.
9. Add 2 cups of water and pressure cook for 10 minutes.
10. Cool till it is just warm.
11. Discard the mint stems and blend the vegetable mixture.
12. Add milk, salt and pepper.
13. If the soup is too thick, add some more milk or water.
14. Heat thoroughly and serve garnished with chopped mint leaves.