Cream of Carrot Soup Recipe:
Serves 2
Ingredients:
Serves 2
Ingredients:
- Carrots - 3 medium sized roughly chopped
- Milk - 1/4 cup
- Water - 1 cup + 1/2 cup for boiling carrots
- Garlic - 5 pearls
- Cinnamon - 1
- Cloves - 2
- Bayleaf -1
- Pepper powder - 1 tsp
- Garam masala powder - a pinch (optional)
- Oil - 1 tsp
- Butter - 1 tsp
- Cream - 2 tsp (for garnishing)
- Salt - to taste
Method:1.Heat a pan with oil - add cinnamon,cloves,bayleaf and garlic saute till it turns slightly browned.Then add cubed carrots, 1/2 tsp pepper powder , garam masala powder and saute till raw smell leaves. Then add water till immersing level and cook until carrots turns soft.
2.Cool down the mixture, discard bayleaft,cinnamon and cloves then grind it to a smooth paste.
3.Now transfer it to a pan add butter and melt it. Then add the carrot paste, water and mix well without any lumps.Once it starts boiling, add milk, 1/2 tsp pepper powder and bring it to a short boil until the soup is thick. Switch off and garnish with cream
Serve hot or warm with garlic bread or soup sticks.
Not being a soupy person I love this soup for its slight sweetness from the carrots with a hint of hotness from the pepper yumm soup perfect for this chilly weather now in CBE.
My Notes:
- You can also add half and half of cream with milk to get a richer soup else skip milk/cream and make it a simple carrot soup.
- You can also pressure cook the carrots and grind it with sauted garlic.
- The carrot soup is slightly sweet with milk and the sweetness in the carrot, so add pepper powder accordingly.
- Choose tender fresh carrots for the soup. The color of the soup totally depends on the carrots.
