Heat 1 tablespoon butter, 1 tablespoon oil.
Add 1/2 teaspoon cumin seeds let it splutter. Add 1 medium sized onion, 4 garlic cloves roughly chopped along with salt to taste.
Saute until onions turn transparent.
Add 3 cups carrot skin peeled, edges trimmed and then roughly chopped.
Saute atleast for 3-5 mins or until the raw smell of carrots leave.
Add 2 cups water.
Let it come to a boil.
Cook covered for 10 mins or until carrots turn soft.
Keep checking after 7 mins.
Fork tender then switch off.
Transfer all the vegetables to a bowl. Strain and add it.
Add little of stock water to it.
Cool down completely.
Puree it fine as shown. Add more stock water if needed.
Add it back to the pan. Rinse the mixer with 1/2 cup water and add it too.
Mix it well with stock water. Adjust to desired consistency.
Let it boil for 5 mins.
Add salt to taste, 1/2 teaspoon pepper powder, 1/4 teaspoon red chilli powder, 1/2 teaspoon oregano, 1/2 teaspoon parsely. You can add 1/4 cup milk or fresh cream to make it more rich.
Mix it well.
Adjust consistency, check and add salt if needed.
Add 1 teaspoon lemon juice.
Keep covered till serving time.
Enjoy the soup hot with bread!