Carrot-potato soup

When you work from home, one of the first things you learn is how to fend for yourself at lunchtime. You can either have leftovers, or get something from outside, or cook for yourself. This thick soup full of goodness, takes no time to whip up and is very filling and satisfying.

Pressure cook two medium potatoes and three or four carrots till soft (I normally put them in with the dal).
Fry (or roast) 6 pods of garlic and a green chilli.
Blend the carrots, potatoes, garlic, chilli and four tablespoons of curd till smooth. Add salt and pepper to taste.
I prefer to refrigerate overnight and heat it again- brings out the flavours more.
The curd gives it a rich, almost decadent, texture which satisfies the soul.

If you do not like green chilli, you could substitute it with ground pepper.