Carrot Basil Soup

Heat 1 tsp oil in a pan, add 1/2 tsp chopped garlic, 1/4 tsp grated ginger, 1/4 cup chopped carrot, 1/4 tsp black pepper powder, salt for taste and cook until soft

Turn off the flame and let it cool

In a blender add the mixture with little water and blend until smooth

Heat a pan, pour the carrot puree and simmer for a minute

Add 1 tbsp grated paneer, 1/4 cup chopped basil leaves and simmer for a minute

Transfer to a serving bowl

Give it a Nestle Twist by adding lemon juice

Garnish with 2 tsp cream and 1 tsp pumpkin seeds