Creamy Carrot Soup

Creamy Carrot Soup is a wonderful way to enjoy beta-carotene-rich carrots, especially during the rainy and winter seasons. It is also a very easy and at the same time tasty soup. Kids will like this soup very much. There is nothing like soup to warm up winter. I’m gonna post some soups throughout this season. So try these and warm up this winter and don’t forget to share your comments!

You may also like Chicken Talumein Soup and Sweet Corn Chicken Soup for non-vegetarians and Mushroom Soup, Pumpkin Soup, Beetroot Soup, Cauliflower Soup, Broccoli Soup and Spinach Soup.

Creamy Carrot Soup

Furthermore, I would like to share some of my suggestions for making the perfect creamy carrot soup. Firstly, clean, peel and then cut the carrots. You can also add vegetable stock or even chicken stock instead of water. If you want to use vegetable stock, then reduce the amount of salt because the stock already has salt. Finally, you can add grated ginger instead of garlic as it gives a nice flavor to this soup.

Creamy Carrot Soup 2016-11-17 05:29:56

Serves 2    Creamy Carrot Soup is a wonderful way to enjoy beta- carotene rich carrots especially during rainy and winter season. It is also very easy and at the same time tasty soup. Kids will like this soup very much. There is nothing like soup to warm up a winter. I'm gonna post some soups through out this season.Try these and warm up this winter and don't forget to share your comments!                             Print        Prep Time   00:05        Cook Time   00:15        Total Time   00:20

Prep Time   00:05        Cook Time   00:15        Total Time   00:20                      Ingredients

1. carrot -300g
2. medium sized tomato -1
3. garlic pods -2
4. small sized white onion -1
5. peppercorns -1/2 tsp
6. salt as needed
7. water -2 cups
8. milk cream -2 tbsp
9. bay leaf -1
10. sugar -1tsp
11. butter or olive oil -1 tbsp          Instructions
12. Cut onion lengthwise.
13. Then roughly chop carrots and tomatoes and finely chop garlic.
14. Heat a pressure cooker with olive oil, when the oil heats, add garlic pieces and bay leaf, fry until the garlic is browned..
15. Then add onion and saute well until they are transparent.
16. Then add carrots, tomatoes, peppercorns and salt, stir fry for another 3 mins or until just softened.
17. Pour 2 cups of water, cover and cook for one whistle or until fully cooked, switch off the heat and let it cool down.
18. Remove the bay leaf, then transfer to the blender and blend the soup until smooth.
19. Return to pan over low heat, add sugar and cook until heated through.
20. Finally, pour milk cream and mix well, switch off the heat and serve hot.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Creamy Carrot Soup

Serves 1
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 300g carrot
• 1 medium sized tomato
• 2 garlic pods
• 1 small sized white onion
• 1/2 tsp peppercorns
• as needed salt
• 2 cups water
• 2 tbsp milk cream
• 1 bay leaf
• 1 tsp sugar
• 1 tbsp butter or olive oil

Instructions

• Cut onion lengthwise.
• Then roughly chop carrots and tomatoes and finely chop garlic.
• Heat a pressure cooker with olive oil, when the oil heats, add garlic pieces and bay leaf, fry until the garlic is browned.
• Then add onion and saute well until they are transparent.
• Then add carrots, tomatoes, peppercorns and salt, stir fry for another 3 mins or until just softened.
• Pour 2 cups of water, cover and cook for one whistle or until fully cooked, switch off the heat and let it cool down.
• Remove the bay leaf, then transfer to the blender and blend the soup until smooth.
• Return to pan over low heat, add sugar and cook until heated through.
• Finally, pour milk cream and mix well, switch off the heat and serve hot.

By Santhi Therese
The Indian Claypot