Carrot Soup

Carrot soup is gorgeously satisfying. You will find it creamy, tasty and it’s so, so good for health.

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Carrot soup enjoyed with sides of bread and salad with quail eggs and tomatoes

The story behind this is so interesting! I had been on a recipe developing spree. My aim was to focus on raw, fresh turmeric. After the most obvious choice, mango smoothie, (which was delicious) I was debating about a carrot soup.

So I conceptualised the whole thing, and before I started out, I idly looked around to see if anyone else was making carrot soup.

You could have knocked me down with a feather! My vision of the soup was there on this website! I could hardly believe my eyes! What it made me realise was :

  1. People who are devoted to cooking easy meals often think of including the most basic steps so that it can be easily enjoyed in other homes as well.
  2. We are all not so different after all!

Though I have made it my way, I have to admit that seeing others had made a similar experiment gave me a boost that helped my dish come together more quickly.

Carrot Soup

Recipe by Sheetal RabindranCourse: SoupsCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A creamy, healthy and tasty soup with the goodness of turmeric. Have it with some bread and salad as a complete meal.


  • 1/2 kg carrots, peeled and diced into large pieces

  • 1 small onion, quartered

  • 1 clove garlic

  • 1/2 inch piece of ginger, peeled and chopped

  • 1/2 inch piece of turmeric, peeled and chopped

  • 1/2 piece of red chilli

  • 4 pepper corns

  • 1/2 inch piece of fresh coconut, grated (optional)

  • 1 tbsp oil


  • Heat a pressure cooker. Add oil. Keep the heat low.
  • Now fry the onions and ginger for 30 seconds. Add garlic, chilli, pepper corns and the turmeric. Fry for a minute, keeping the heat low.
  • Put the chopped carrots in and toss it around. Add salt and 2 cups of water.
  • Pressure cook for 6 minutes after the first whistle on low flame.
  • Let the pressure get released. Cool slightly.
  • Blend in the food processor jar (with the coconut, if using it) till you get a fine puree.
  • Adjust the thickness by adding hot water.
  • Serve in bowls with swirls of thick coconut milk/fresh cream.

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