Ginger-1 inch piece
Dhuli Moong Dal(Bengal gram) -1 tablespoon washed well
Salt, sugar and pepper- to taste
Put all the ingredients chopped up (EXCEPT MILK, SALT AND SUGAR) in a pressure cooker along with 4 cups of water. Close the lid with weight and place the pressure cooker on fire. After it comes to full pressure, reduce the heat (sim if on gas) and let it cook for 5 minutes. Switch off the heat and let the pressure cooker cool down. Take out the mixture and blend it well in a blender. Strain this mixture into a vessel and bring this strained mixture to a boil. Add the milk, salt and sugar and turn off the heat. It is suggested that you taste the soup before serving so that you adjust the salt and sugar according to your taste.
Your tomato carrot soup is ready is less than 10 minutes.