Carrot soup has been on my list since the beginning of this mega marathon but I kept postponing it. I would buy carrots with the intention to make the soup but I would end up using it for upma or pulao and postpone it yet again. If nothing else, my daughter would eat up the carrots leaving me staring at the empty fridge tray. Finally, the time has come for this delightful carrot soup and it is a testament to the saying – ‘Best things come to those who wait’.
The original recipe is titled Moroccan Carrot Soup but since the spices I used do not resemble Moroccon in any way, I dropped it from the title. It is a completely Indianized soup complete with sambhar powder and red chilly powder. Trust me, it works. If you don’t believe me, ask my daughter who is sitting beside me slurping away happily.
Recipe adapted from here.
WHAT WE NEED
Carrots, medium 4
Vegetable stock 2 cups
Cinnamon powder 1/2 tsp
Sambhar powder 1/2 tsp
Red chilly powder 1/4 tsp
Toasted sunflower seeds to garnish
Freshly ground pepper to garnish
WHAT TO DO
- Peel and chop carrots and cook them until soft. they can be cooked in a pressure cooker or in a covered vessel with water
- Let the carrots cool
- Then blend them with 1/2 cup of vegetable stock to form a smooth puree
- Add the puree and the remaining stock to a saucepan and turn on the heat
- Add the spices and salt and mix well
- Simmer for 6-8 minutes
- If the soup is too thick, add little water to bring it to desired consistency
- Turn off the heat
- Garnish with toasted sunflower seeds and freshly ground pepper