Herbed Potato Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 20, 2013

Using carrots to garnish this aesthetically spiced soup not only adds flavor and crunch, but a lovely color as well.


Peeled potato chunks 2 Cup (32 tbs)
Butter 2 Teaspoon
Sliced onions 1/4 Cup (4 tbs)
Salt To Taste
Ground black pepper To Taste
Dried mixed herbs 1 Teaspoon
For garnish
Grated carrot 2 Teaspoon
Finely chopped parsley 2 Teaspoon
Water 2 1/4 Cup (36 tbs)



1.In a pressure cooker, add butter, and when hot add onions and sauté for a couple of minutes before adding potatoes. Cook for 3-4 minutes, add two cups of water and close the cooker lid. Turn off heat after two whistles.

2.Open the cooker lid, when the steam escapes out, allow the mixture to cool, and then blend in mixer to make it smooth.


3.Now pour the potato-onion mixture into deep wok/kadai, stir in salt and mixed herbs, and cook for a minute, before adding ¼ cup of water.

4.Cook for a couple of minutes and then add black pepper powder, and turn off heat after a minute or so.


5.Serve the soup hot after garnishing with parsley, carrots, and mixed herbs.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 72Calories from Fat 19

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 122 mg5.08%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%


Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet