This recipe will turn out awesome with the beautifully blushing pinkish orange Delhi carrots. If you spot them in your market, you should never miss an opportunity to bring them home.
By Radhika Penagonda
- 4 medium purple carrots
- 1 medium red onion
- handful of mint leaves
- handful of fenugreek sprigs
- few drops of neutral oil for roasting
- extra virgin olive oil for garnish ~ optional
- wedge of lemon
- ½ tsp black pepper, freshly ground
- Preheat oven to 400° F
- Wash the carrots, towel dry, trim the top, smear a little oil and place on a foil lined baking sheet. Peel the onion, cut in half, smear with a little oil and place face down on the sheet. Bake for 30-40 mins until tender and juices begin to run. Alternatively, you could pan roast them with a few drops of oil.
- Wash, pick and towel dry the mint and methi (fenugreek) sprigs. Leave out the tougher stem and just pinch out the sprigs and leaves.
- Heat oil in a skillet or kadai, add a few drops of neutral oil. When the oil is hot, drop the sprigs and roast until wilted. Blend the wilted herbs and roasted carrots when cooled, with some water to the desired soupy consistency.
- Transfer to a big pot, season with salt, freshly ground black pepper and simmer on low for 10-15 mins.
- Drizzle some EVOO and serve warm with a wedge of lime or lemon on the side.
Radhika Penagonda is a vegetarian food blogger, ardent photographer and enthusiastic cook who loves to explore new ingredients and believes strongly in eating with our eyes first. Passionate about home-made food prepared from natural ingredients, minimally processed and close to nature, she shares through her blog how home style or not 100% vegetarian food can be lip smacking tasty and simply delicious.