Potato - Carrot Soup - Microwave Version

From what I am reading on other blogs, I have to assume that everybody is enjoying the 'Fall' 'season & things associated with it like 'the nips & chills in the air',' fall colors', 'farm Visits', 'pumpkins', 'Halloween'. While everyone (except those near mountains) is gungho over their pleasant autumn stuff, we Chicagoans are stuck with wintry & messy conditions. It seems as if somebody has fast forwarded the weather button from 'Summer' to 'Winter' with vengeance, forgetting that there is autumn in between. We have set a record this month for being one of the worst ten Octobers ever recorded for the area. We have been either freezing or drenching this whole month. Stepping out with out a jacket on is impossible. The temperatures were mostly in 40's (F) and for the past 10 days it is raining almost continuously. Weather is so cold and dreary that when everyone gets out of the house minding their business, I just want to spend my time cuddling up in front of the TV or reading a book and nothing else.With this 'wintry autumn' blues, I don't want even to be in the kitchen spot light for longer. Having a hot bowl of soup, simple yet filling seems more than enough for the moment. Today's recipe is for one of such soup, which has already been on our menu twice in this month. :) I should admit that the inspiration to this potato-carrot soup is actually one of my BIL s. A few years back, he was visiting his son in California and during a chat, told us that he had prepared potato soup in the microwave for lunch. He had used potato, onion & garlic. I have changed the ingredients to suit my taste and any one who wants to try this soup- can play with the ingredients . This cilantro flavored, simple, quick & easy soup is going to taste awesome anyway. The yellow colored soup with specs of green looked fabulous actually and I don't know why, my picture wants to represent the weather I have here right now. I have used a small onion, a carrot and two medium sized potatoes. Peel the skins of the veggies, chop them into big chunks and put them in a microwave safe bowl with a cup of water. Cook for about 8 - 10 minutes or till they are done. Puree the cooked vegetables adding a tbsp of cilantro leaves and a cup of milk (can even add skim mlk or omit it.) Remove and adjust the consistency of the soup by adding some more water. Add the salt and put it back in the microwave for 2-4 minutes. Serve with crushed pepper and croutons. This is going to be a part of 1. MEC-Fresh produce hosted by me and the event creator is Srivalli. 2. WYF - Light Meal hosted by EC. Comments