4 or 5 carrots 2 garlic cloves 1 tsp cumin powder 1/2 tsp pepper powder 1/4 cup milk
Salt to taste
Wash and peel your carrots. Bring about half an inch of salted water to boil in a large frying pan, add your carrots and garlic cloves, cover, and cook until the carrots are tender, depending on how large your carrots are, this will be 5 or 6 minutes. Puree the steamed carrots and garlic. In a small saucepan, add milk, cumin powder and pepper powder. When the milk starts boiling, add the pureed carrots and salt as desired. Boil the soup for 5 minutes and serve hot.
From Chitra Rao’s recipe in the Boston Examiner