Creamy Carrot Soup
Incorporating beta-carotene-rich carrots into your diet is a great way to boost your health during the rainy and winter seasons, and one of the best ways to do this is with Creamy Carrot Soup.
Incorporating beta-carotene-rich carrots into your diet is a great way to boost your health during the rainy and winter seasons, and one of the best ways to do this is with Creamy Carrot Soup. This easy and delicious soup is perfect for the whole family, especially for kids who will love its creamy texture and sweet taste. As the weather cools down, warm up with a bowl of this delightful soup and let me know what you think in the comments!
In addition, I have some suggestions to make the perfect creamy carrot soup. Firstly, make sure to clean, peel, and cut the carrots into small pieces. You can also use vegetable or chicken stock instead of water for added flavor. If you choose to use vegetable stock, be sure to reduce the amount of salt as it may already contain salt. Finally, try adding grated ginger instead of garlic for an extra burst of flavor in your soup.
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 2016-11-17 05:29:56
Creamy Carrot Soup
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20
- 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
- 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