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Wednesday, August 4, 2010

Carrot Soup

Hey everyone.. Carrot Ginger Soup today from Suma's Veggie Platter..

Fig. 1. Carrot Ginger Soup

I always have carrots in the refrigerator. So am always looking for ways to use them up. I have made a carrot soup in the past with garlic seasoning. This version is similar. But the switch to ginger makes it taste quite different, so it was a good variation for us. For more carrot recipes, I would also check out Suma's Carrot Round-Up.

Ingredients:
Onions - 1 medium, finely chopped (1/2 for soup, 1/2 for garnish)
Baby Carrots - about 20
Ginger - about 1/2 inch by 1 inch piece, roughly chopped
Stock or whey or milk or water - about 2 cups, as per your preference for consistency. I used Water + 1/2 Maggie/Knorr Cube.
Oil - 1 teaspoon
Red chilly powder - 1 teaspoon
Pepper - pinch
Salt - to taste

Procedure:
1) Cook 1/2 of the chopped onion, all the baby carrots and ginger in a microwave-safe bowl. Heat for about 4-5 minutes, stopping, stirring and checking every now and then to make sure the carrots don't dry out (sprinkle some water if that happens). Stop when everything is soft, tender and well-cooked.
2) Let the above mixture cool down. Then blend it into a puree. Add as much stock or water or milk as necessary to make puree. Note: Suma has used milk. I used water and a maggie cube as "stock".
3) Now add the rest of your stock/milk/water or whatever to the puree and mix to get desired consistency of soup. Add salt, pepper and red chilly powder as per desired taste. Heat well till fully cooked. If using milk, do not bring it to a full boil.
4) Meanwhile in a small bowl take remaining 1/2 onion, finely chopped. Drizzle with some more oil and heat for 2 minutes or so till the onions are soft and slightly browned. Then add this to the soup as garnish.

For garlic version, substitute the ginger with garlic. And at the end, instead of onion seasoning, add lots of browned, sauteed, chopped garlic as seasoning. Tastes yum!

Serve: I like to serve such soups either as a Rasam-like drink on the side for an Indian meal. Or with some bruschetta-like bread. Toast in the oven (at 350F) bread drizzled with some olive oil and then topped with a mixture of {chopped tomatoes + chopped onions + salt + pepper + some olive oil} for 10 or 15 minutes, till the bread is browned and crusty.

Cheers and enjoy!

13 comments:

Aparna S Mallya said...

I love ginger, I love carrots. The combo sounds great and yr soup looks perfect!

Priya (Yallapantula) Mitharwal said...

that looks mouth watering and beautiful :)

SS blogs here said...

Thanks, Aparna and Priya.. Such soups are so easy and quick. I was happy to have found this recipe! :)

indosungod said...

Absolutely lovely color. I am afraid I am not big on carrot soups though, kheer yes.

SS blogs here said...

Hey Indo.. halwa, yes, but carrot kheer? Wow. Hadn't thought of that!

Pavithra Srihari said...

Have always tried creamy soup with carrot and never this .Looks more like rasam as u said ... I think this would be perfect for my taste ... ahh its all rainy and cold out here ... what more I need :) gonna try this specially for this gingery flavour

Sushma Mallya said...

Looks lovely,love the combo and the colour

Satya said...

wow soup looks so delicious n refreshing ...love the combination ...

Satya
http://www.superyummyrecipes.com

SS blogs here said...

Hey Pavithra.. yes, I skipped the milk and added water+maggie cube. That's what made this less creamy. We prefer it light if it's a small side in an whole meal.

Thanks, Sushma and Satya! :)

SpicyTasty said...

soup looks so inviting and delicious..

SS blogs here said...

Thanks, Shriya! :)

Shanthi said...

Thick and creamy

SS blogs here said...

Hey Shanti.. Thanks for stopping by!

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