Carrot Soup

This vegan carot soup is given an Indian twist ny adding ginger, chilies, cumin and cilantro. Serve with Naan for a refreshing start to a meal.

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Serves 2-4

  • 4 medium carrots
  • 3 tbsp ginger, chopped
  • 1 medium onion, chopped
  • 2-3 cups water, or as required
  • salt to taste
  • ¼ tsp black pepper powder
  • 1-2 tbsp olive oil or butter
  • 1-2 green chilies
  • coriander, or mint, dill for garnish

How to make Carrot Soup:

  1. Wash carrots, peel and chopped in to small pieces.
  2. Chop the onion finnely and ginger.
  3. Heat 1 tbsp olive oil in a pan or sauce pan.
  4. Add the chopped onions and saute it till onions turn translucent.
  5. Add ginger and saute for 2 minutes..
  6. Then add the chopped carrots. Add some salt. Mix very well and saute the carrots for a minute.
  7. Add 1 cup water. Mix and cover the pan with its lid. Simmer on a low to medium-low flame till the carrots are tender and softened.
  8. When done, keep the pan aside do cool the carrots.Then add everything in a grinder or blender. Add ½ cup water and blend to a smooth puree.
  9. Next, transfer back the pureed carrot mixture to the pan.
  10. Add ½ cup more water and mix very well. Add chillies and black pepper. Adjust the salt. Cook for few minutes stiring occasionally. For a slightly thin consistency, you can add some more water.
  11. When the soup is pipping hot pour soup into sering soup bowls. Garnish with fresh corriande or any other fresh herb like parsley, mint. Serve with garlic naan or steaming hot rice.

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