Tag: indo chinese cuisine

Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.

I love soups, they are filling and healthy and hope many will resonate with me. The weather too is perfect to indulge in them.

I had used carrot along with other vegetables but it was not the star ingredient. Today, I have carrot soup, at first, I was wondering if I will ever like it. But, I was mistaken, it’s really good, spicy and zero oil.

Nutrients in carrot:

Carrots are rich in anti-oxidants, vitamins, mineral and fibre. They help boost the immune system and prevent disease. It may help regulate blood sugar. It may help in preventing night blindness as it is rich in Vitamin A. It lowers the risk of prostrate and colon cancer.

Uses of Carrot:

Carrots are versatile in their use. They can be eaten raw, boiled, steamed or roasted. One can use them in salad, pickle, stir-fry. It is used to make a variety of rice dishes along with other vegetables.

Storing of carrot:

Wash the carrots, pat dry and keep them in a zip lock pouch in the refrigerator.

a few other soup recipes that I have shared earlier are Sweet Corn Vegetable Soup, Veg Manchow Soup, Chipotle chilli Corn Soup

Let’s get to the recipe of Carrot Soup:

Ingredients:

• 4 medium carrot
• 1 potato
• 1 red chilly
• 1 clove garlic
• 1/2 teaspoon soya sauce
• 1/4 teaspoon pepper powder
• salt to taste
• stock /water

Method:

1. Wash the carrots, scrub them well, cut into small cubes.
2. Wash the potato, peel the skin and cut into cubes.
3. Boil veggies along with red chilly and garlic.
4. Let cool.
5. Make a puree of it.
6. Remove in a pan, add salt, soya sauce, pepper powder to it. Adjust the consistency of the soup.
7. Let boil.
8. Pour in bowl, top with fresh coriander and roasted sesame.
9. Serve immediately.

Take a tip:

• Onion may be used, but I have not used. It should be sauted in oil and then the puree must be added to it.
• This, carrot soup is spicy, be careful before blending the red chilli.
• It is good to use stock for soups. If you do not have stock, use water.

Pin it for later:

This post is part of the Food Bloggers Recipe Swap, every month we are shuffled and chosen a partner, we need to cook a recipe from that blog. I had to cook from Ivana Meric’s blog The Peasant’s Daughter. I loved the carrot soup and I have adopted it from here.

If you have liked this post, do leave a comment. If you ever make it, do take a picture and tag us @ evergreendishes on Facebook or @foodiejayashree on Instagram, I will share it further.

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