Carrot-bean soup

When the days start getting cooler (by Bombay standards), hot soups start replacing salads and smoothies as those in-between mini-meals. This one was thrown together using stuff I already had in the fridge, but it is a keeper, most so because it is almost entirely fat free, and yet has a delightfully creamy texture.

Chop carrots and beans into small pieces, and steam till soft. I threw it into the pressure cooker when I was cooking the dal, and it worked out fine.
Put one cup steamed veggies, half cup curd and blend till smooth.
Pour it back into a pan, add salt and freshly ground pepper to taste, and bring to boil with half cup water (you can use broth instead, but water works fine).
Garnish with a few chopped and steamed veggies.
Makes 2 servings.