Description
Indian inspired spicy carrot and ginger soup. Light, creamy and flavored with cumin and bay leaf.
Ingredients
- Carrots: 2 cups (chopped)
- Onion / Spring onion : ¾ cup (chopped)
- Ginger : 2 tsp (minced)
- Cream / Yogurt : 2-3 tbsp
- Bay leaf : 1
- Cumin powder : ½ tsp
- Red chilli powder : ½ tsp or more
- Salt to taste
- Olive oil : 1 tbsp
- Cilantro to garnish
- Vegetable stock or water : 3 cups
Instructions
- Heat the oil in a soup pot.
- Throw in the onions or spring onions and ginger. Let them sweat for a while. Do not brown them.
- Add the carrots, salt, bay leaf, cumin and red chilli powder and saute for couple of minutes or more.
- Add the vegetable stock or water, lower the heat and let it cook for 15 to 20 minutes on low heat till the carrots become tender.
- Remove the bay leaf and blend the soup with immersion blender or standing blender till it becomes creamy and thick.
- Return the soup to heat and gently reheat it. Do not bring it to boil.
- Check the seasonings. Add the cream or yogurt.
- Whisk it untill it blends well.
- Ladle the soup into bowl and garnish with cilantro leaves or ginger sticks and serve warm.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main, Side