Carrot Soup

Had seen a carrot soup recipe in Sushma’s beautiful blog and had made a mental note that I should try it out. Last weekend, when it rained heavily, Dee wanted some kind of soup for dinner. I went into the kitchen and saw that there was just one small little tomato and a couple of carrots. Ok, I thought, I’ll try out carrot soup. Frankly, I didn’t remember the recipe so went ahead and made it in my own way. And it did come out well. All of us licked our bowls clean ;)

Carrot Soup

Preparation time : 5 min Cooking time : 15 min Serves : 4-5 Ingredients: Carrot - 2-3 medium sized Tomato - 1 small Butter - 1 tsp Ginger - 1” cube Black pepper powder - 1 tsp Red Chili powder - ¼ tsp (optional) Salt - ½ tsp or as per taste Salt - ¼ tsp or as per taste Water - 2 cups, change acc to consistency Corn flour - 2 tsp Milk - ¼ cup Fresh cream - 1 Tbsp (optional) Method: • Peel and chop carrots into large chunks • Heat butter in a pan and add ginger and chopped carrots • Add water and bring to boil • Add tomato and cook till carrots are cooked soft • Let it cool for a few minutes • Grind the cooked carrots, tomato and ginger adding the water used for cooking the veggies if necessary, to make a fine paste • Strain the puree to a vessel • Add salt and chili powder and let it boil for 2-3 minutes. • Mix corn flour with half a cup of cold milk/water without lumps and add it to the boiling soup • Add enough water so that a right consistency of soup is maintained – neither too thick nor too thin • Let it boil for a couple of minutes more • Put off the heat and add fresh cream and stir well • Add pepper powder and serve hot Tips n Tricks: • Use chili powder only if you want the soup spicy. Normally, the ginger and pepper are enough for spice. Variations: • A small onion can also be added to give a different flavor • Sushma uses coriander as well, which gives yet another different flavor