Carrot Soup

Winter is slowly, but surely, coming to an end in North India. The daytime temperatures are rising and it feels quite hot at times. So, it may also be time to put an end to hot winter soups. It doesn’t make sense to have hot soups in summer when the temperatures routinely cross 40o C. But it is still soup time for the next couple of weeks. The carrot soup was made when temperatures were below 5o C. I must say that I really enjoyed it. It not only warmed my taste buds, but also my heart. It’s creamy texture was a delight on the palate. And it is filling too.

Carrot Soup

750 gms carrots, washed and chopped
2 red onions, chopped
2 tsp garam masala
1/2 tsp chili powder
400 ml of any plant based milk
Salt to taste
Juice of 1/2 lime
Fresh ground pepper for garnish
1 tbsp chopped coriander leaves for garnish
Pre-heat the oven to 220o C
Line a baking tray with butter paper (parchment paper)
Transfer the chopped carrots and onions into a bowl
Add chili powder, garam masala and salt
Mix well
Spread this on the butter paper
Bake this mixture in an oven for about 30 minutes or till tender
Toss the mixture after 15 minutes so that all sides are evenly baked
Transfer to a blender
Add the plant milk and about 1 1/4 cups of hot water
Add lime juice
Blend to a smooth and creamy consistency (you can adjust the consistency by adding more hot water. if necessary)
Transfer to a bowl and adjust salt
Garnish with pepper powder, coriander leaves and a few drops of the plant milk
Serve hot

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