Spiced Carrot and Onion Soup Recipe
A warm, flavorful, and simple-to-make soup that combines the sweetness of carrots with the savory punch of onions and a mix of aromatic spices, this Spiced Carrot and Onion Soup is an ideal appetizer for winter evenings. With the earthy flavor of vegetables and the smooth richness of cream, it’s perfect for a light dinner or as a start to a multi-course meal.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1, finely chopped |
| Carrot | 2, chopped into small pieces |
| Ginger | 1-inch piece, finely chopped |
| Cumin powder (Jeera) | 1 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Cinnamon powder | 1/4 tsp |
| Milk | 1 cup |
| Vegetable stock | 2 cups |
| Butter | 1 tbsp |
| Fresh coriander (Cilantro) | A handful, chopped for garnish |
| Salt | To taste |
| Sugar | To taste |
| Black pepper powder | To taste, freshly crushed |
| Cream | For garnish |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions
-
Sautéing the Vegetables:
Start by heating butter in a saucepan over medium heat. Add the finely chopped onions and ginger to the pan. Sauté until the onions become soft and translucent. This will release the natural sweetness of the onions, enhancing the flavor of your soup. -
-
Cooking the Carrots:
Once the onions are soft, add the chopped carrots to the pan. Cover and cook the mixture until the carrots become tender, about 5-7 minutes. Stir occasionally to avoid sticking. -
Adding Spices:
In a small bowl, mix the cumin powder, turmeric powder, cinnamon powder, salt, black pepper powder, and sugar. Add a little water to form a paste. Stir this spice paste into the cooked carrots and onions. Cook for another 2 minutes to allow the spices to blend and infuse the mixture with their flavor. -
Cooling Down:
Once the vegetables and spices are well combined, remove the pan from the heat and allow it to cool for a few minutes. -
Blending into a Puree:
After the mixture has cooled, transfer it into a blender. Add milk and vegetable stock, and blend until smooth and creamy. If needed, add a little more stock to reach your desired soup consistency. -
Heating the Soup:
Pour the blended puree back into the saucepan and bring it to a gentle boil over low heat. Stir occasionally to avoid burning. Once the soup is heated through and starts bubbling, remove it from the heat. -
Serving:
Ladle the hot soup into bowls. Garnish with freshly chopped coriander and a swirl of cream for added richness. -
Optional Pairing:
For a hearty meal, pair this soup with Punjabi Tadka Dal, Bhindi Masala, and soft Phulkas. The flavors complement each other beautifully.
Enjoy your Spiced Carrot and Onion Soup as a comforting and flavorful appetizer!
