Carrot/Ginger Soup

This is not my recipe. I picked it up from the Sharan website. And discovered the sheer pleasure of having this soup. I rarely prepare soups – only when I plan a continental meal. This happens about twice a year. I am a fan of continental meals – but there are several people who have their afternoon meals at my home, specifically Hari and my driver. They prefer a traditional Indian meal. Hence, the opportunity to make soups is extremely limited. That’s why there is always an added pleasure when I prepare a soup at home.

750 gms unpeeled carrots, diced
1 tsp fresh, unpeeled ginger, grated
1 medium sized onion, chopped
2 tsp coriander seeds (sabut dhania, kothamalli varai), crushed
4 cups vegetable stock (I just used water)
Salt to taste
1/2 tsp black pepper (kali mirch, kuru milagu) powder
8 tsp coconut cream
2 tbsp fresh coriander leaves or parsley, to garnish
Steam the carrots for about 4 minutes, or until tender
Set aside
Heat a pan and add onion
Saute the onion for about 5 minutes, or until translucent (sprinkle a little water, if necessary)
Add carrots, ginger and crushed coriander seeds
Stir on medium flame for about 2 minutes
Add vegetable stock (or water) and bring to boil
Simmer on medium heat till vegetables soften
Remove from flame and let the mixture cool
Transfer to a blender and puree
Then transfer to a pan
Season with salt and pepper powder
Ladle into soup bowls
Add a spoonful of coconut cream into each bowl
Garnish with coriander or parsley
Serve hot with whole wheat bread or any other dish of your choice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s