Jul 8, 2011

Creamy Carrot Soup

Orange color, aromatic with pleasing appetizing look, the sweetness of the carrot with the balanced beautifully by the potatoes, onion, garlic and a touch of saffron, very nutritious and immensely beneficial to health. Soup is one of the healthiest way of eating food. Less cooking, less processing, no need of heavy fat is what makes it earthy and nutritious. I have made this recipe without butter, cream. I make most of my soups with all their nutrition intact.

Ingredients :

Carrot : 2 large sizes, chopped into chunks (Just scrub and clean the carrot, don't peel)
Potato : 1 medium size, chopped into chunks
Onion : 1 medium, chopped roughly
Garlic : 3-4 cloves, chopped
Saffron : a pinch
Refine oil : 1/2 tbsp.
Skim Milk : 1/2 cup
Pepper and Salt to taste
Coriander leaves for garnishing

Method :

Steam the carrots and potatoes for 5 mins. They have to become just soft enough. Keep aside.
Warm the skim milk slightly and mix the saffron with it. Set aside. The milk is for adding bit of protein to the dish.
Heat oil in a wok, add onion, garlic, steamed carrot ,potato and salt, saute for 2-3 mins.
Now transfer to mixer. Process it well.
Transfer it back to the saucepan, let it heat up then bring it down a simmer. Add the saffron milk, stir it for mins and turn off the heat. Serve hot.

Note : Its a very hearty soup, deliciously thick. If too thick for you, then add a little water or milk until it gets to your preferred consistency and season it accordingly. Add lots of pepper and enjoy.........

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