Carrot soup is gorgeously satisfying. You will find it creamy, tasty and it’s so, so good for health.Jump to Recipe
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 :
- 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.
- 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 SoupCourse: SoupsCuisine: IndianDifficulty: Easy
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.