Carrot Soup

by MalaShenoy
Easy to make Carrot Soup
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Olive oil : 2 tsp -
  • Medium onions sliced thinly : 2 nos -
  • Garlic minced : 4 - 5 cloves
  • Vegetable stock : 1 ltr -
  • Toasted cumin powder : ½ tsp -
  • Carrots (diced) : 500 gm -
  • Cinnamon powder : ½ tsp -
  • Paprika powder : ½ tsp -
  • Red chili powder (optional) : ½ tsp -
  • Rice : 60 gm -
  • Turmeric powder : ½ tsp -
  • Springs of fresh coriander leaves : Few -
  • Mint leaves (optional ) : Few -
  • Dollop yoghurt (optional) : 1 no -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Olive oil : 2 tsp -
  • Medium onions sliced thinly : 2 nos -
  • Garlic minced : 4 - 5 cloves
  • Vegetable stock : 1 ltr -
  • Toasted cumin powder : ½ tsp -
  • Carrots (diced) : 500 gm -
  • Cinnamon powder : ½ tsp -
  • Paprika powder : ½ tsp -
  • Red chili powder (optional) : ½ tsp -
  • Rice : 60 gm -
  • Turmeric powder : ½ tsp -
  • Springs of fresh coriander leaves : Few -
  • Mint leaves (optional ) : Few -
  • Dollop yoghurt (optional) : 1 no -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a heavy bottomed pan, heat up 2 tbsp olive oil. Add the onions, garlic and saute for 3 minutes.
  2. Add the carrots, paprika, red chili powder, turmeric powder, cumin and cinnamon powder, salt and saute for 2-3 minutes.
  3. Add the vegetable stock and cook on a simmer for 10 minutes.
  4. Add the rice and cook until the rice and carrots are cooked, approximately 20 minutes.
  5. Blend the carrots to a smooth puree with a few mint leaves.
  6. Garnish with mint, coriander, a wedge of lime and a dollop of yoghurt (optional).
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