I have never imagined a soup recipe beyond tomato soup & sweet corn soup so far.Whenever we visit a restaurant, most of the time our order would be tomato soup as it’s the only soup which is liked by all of us.Other than this,I have tried Veg clear soup with wontons in a Chinese restaurant and tomato shorba in a North Indian restaurant.Last week when I was talking with my friend Shalini,she was suggesting me to try this healthy ginger carrot soup by sharing her recipe.I have heard about this soup but I had no idea of how it tastes & looks.I thought this soup might be having a sweet taste because of carrot and I was hesitant to try it.On the same day,I got a mail from the editor of Daily thanthi newspaper asking me to share some interesting soup recipes for Monsoon.I tried this soup with a 50-50 mind set
.But to my surprise,it came out extremely well.Sendhil & Raksha were full of praises
.The smell of butter and spices with the mild ginger flavor were awesome.For Vegan version,replace butter with olive oil.Non-vegetarians can use chicken stock instead of vegetable stock. I happily clicked the picture of this soup and shared the recipe with the editor.It was published on Last Sunday Chennai edition.I was waiting for Karthigai deepam celebrations get over to post this yummy & rich soup recipe in my blog.So here you see how to make this easy,creamy and healthy ginger carrot soup recipe ! It’s a perfect n soothing soup recipe for this rainy season
Ginger Carrot Soup Recipe
Ginger Carrot Soup Recipe - Healthy soup recipe Cuisine: Indian
Category: Soup
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Butter - 1 tbsp
- Carrot - 1 Big sized
- Ginger - 2 inch piece
- Big onion - 1/2 no
- Garlic cloves - 5 small
- Bay leaf - 1 no
- Cinnamon - 1 inch piece
- Salt - as needed
- Water or vegetable stock - 2 cups ( adjust)
- Sugar - 1/4 tsp
- Pepper powder - as needed
- Fresh cream - 1 tbsp (optional)
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METHOD
- Wash and chop the carrots into slices.Chop onions,ginger and garlic cloves.Heat a pressure cooker base adding 1 tbsp of butter (Use butter for best taste,Vegans can use olive oil).Saute bayleaf and cinnamon for a second.Add the chopped onions,ginger,garlic and carrot pieces.Saute for a minute.
- Lastly add 2 cups of water and required salt.Pressure cook in low flame for 2 whistles till carrots are done. Open the cooker after the steam is released.Drain the excess water in a bowl.
Take out the bay leaf and cinnamon from the cooked mixture and add it to the drained water.
- Let the carrot mixture cool down.Grind them into a smooth paste adding reserved water.Strain the ground paste using a metal strainer.Use a spoon & mix well to strain it thoroughly.It will look like a paste while you strain.Add it to the reserved water and boil the soup for few minutes adding sugar,salt and pepper powder. Add little water if necessary.
- Lastly add the fresh cream,mix well and switch off the flame.Serve Hot !! Enjoy this flavorful,soothing Carrot Ginger Soup with your family:)
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Note
- Adjust the quantity of pepper powder as per your taste.
- You can skip cinnamon if you don’t want more spices.
- This soup can be had directly without straining to get a creamier taste.
- Instead of carrot,u can use pumpkin.
- Fresh cream is completely optional.But don’t skip butter if you are not a vegan.It gives a great flavor to this soup.
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Try this easy,healthy Carrot Ginger Soup during this monsoon season.You will enjoy every sip of it !
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