Carrot Soup
Directions
- 1Get all your ingredients ready.
- 2In a pot, melt 1 tbsp butter and add 1 tbsp oil.
- 3Add 1/2 tsp cumin seeds and let it splutter.
- 4Add 4 halved garlic cloves.
- 5Add 1 roughly chopped medium sized onion and saute until onions turn transparent.
- 6Add 3 cups of roughly chopped carrots.
- 7Saute until raw smell leaves (2-3 mins).
- 8Add 2 cups of water.
- 9Once it starts to boil, cook covered until carrots turn soft.
- 10Check by pressing it with a fork. Soft & easily pierced means it is cooked.
- 11Remove the veggies alone using a strainer or skimmer.
- 12Add a little stock water to the pot.
- 13Cool down the removed veggies and grind to a puree. Add it to the pan.
- 14Rinse with 1/2 cup of water and add it to the pan.
- 15Mix well and adjust the consistency as desired.
- 16Boil for 5 minutes.
- 17Add salt to taste.
- 18Add 1/2 tsp pepper powder.
- 19Add 1/4 tsp paprika powder or red chilli powder.
- 20Add 1/2 tsp oregano.
- 21Add 1/2 tsp parsley.
- 22Mix well. You can add 1/4 cup of fresh cream (optional).
- 23Add 1 tsp of lemon juice.
- 24Give a quick mix and switch off.
- 25Keep covered until serving time.
Ingredients
- 3 cups carrots
- 1 tbsp butter
- 1 tbsp oil
- 0.5 tsp cumin seeds
- 4 cloves garlic
- 1 medium sized onion
- 2 cups water
- 0.5 tsp pepper powder
- 0.25 tsp paprika powder or red chilli powder
- 0.5 tsp oregano
- 0.5 tsp parsley
- 1 tsp lemon juice
- 1 salt
Equipment
potwooden spoonforkblender or food processor