Quick Carrot Soup

Soups are very easy to prepare. It is a hot, light, spicy, soup. I am sure anytime you can enjoy this yummy soup.  You can add some more ingredients like lemon, cilantro, mint etc. for some more flavor of the soup. I dipped bread pieces in soup. This classic of carrot soup is vibrantly colorful and aromatic. The basic procedure is by thickening the natural starch from the carrots.

Check my other Soup Varieties

Prep time	Cook time	Serves
15 mins	20 mins	2 persons

 

Cuisine:  Indian (Soups)

Ingredients Carrots -3 no’s Garlic pods -3 no’s Onion -1 medium Ginger -1” Oil or Butter- 1 tsp Crushed Peppercorns -1 tbsp. Salt –to taste Water or Veg Stock -2 ½ cups or less Pudina leaves – just for garnishing. Short bread pieces -4 slices

 

Method

1. Peel the carrots, then trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces. The soup is going to be puréed anyway.

2. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

3. Add salt, pepper powder with 1 cup water and pressure cook for 2 whistles.Once cooker release  the pressure and Remove from heat and purée in a blender.

4. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.Serve hot with bread or toast.

Pictorial:

Served with

Toasted Bread pieces

Notes

Or, after puréeing, add 1 Tbsp. fresh thyme leaves before bringing the soup back to a simmer.Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Cool down the carrot soup items little bit and then shift to the blender.

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