Description:
This hearty and flavorful Carrot Soup combines the sweetness of carrots with the warmth of ginger and the earthiness of potatoes. Ideal for dinner, it’s a perfect way to enjoy the goodness of carrots in a fresh, different way. Feel free to substitute potatoes with dudhi (Indian gooseberry) for a unique twist. A great vegetarian option that will surely become a family favorite.
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients:
- 5 carrots, peeled and chopped
- 1 onion, thinly sliced
- 1 potato, chopped (or dudhi for a variation)
- 1 celery stalk, chopped
- 1-inch piece of ginger, peeled and chopped
- 1 teaspoon coriander powder
- 2 teaspoons whole black peppercorns, crushed
- 3 cups vegetable stock
- 2 teaspoons olive oil
- 1 lemon, thinly sliced
Prep Time: 10 minutes
Cook Time: 15 minutes
Instructions:
- Heat olive oil in a saucepan over medium heat. Add the sliced onion and cook for 1 minute until softened.
- Stir in the coriander powder and cook for another minute to release its flavors.
- Add the chopped ginger, celery, carrots, and potatoes (or dudhi) along with a pinch of salt. Mix everything well.
- Pour in the vegetable stock, cover the saucepan, and let the vegetables cook for about 10 minutes or until they are tender.
- Once the vegetables are soft, remove the saucepan from the heat and set it aside to cool.
- After cooling, blend the mixture in a mixer grinder until smooth to form a creamy puree.
- Pour the puree back into the saucepan and heat over low heat. Add the crushed black pepper and cook for 1 to 2 minutes.
- Remove from heat, and stir in fresh lemon juice to add brightness.
- Serve the soup hot, garnished with the thin lemon slices.
Serving Suggestion: Pair this delicious Carrot Soup with Dal Makhani, Stuffed Lauki, and Phulkas for a wholesome meal.
Enjoy this comforting and nutritious soup as part of your dinner!
