Archive for the 'Carrot Soups' Category
Carrot Soup - I
Ingredients
• 2 tbsp butter
• 1/2 cup onions (chopped)
• 1 cup carrot (diced)
• 1 tsp curry powder
• 2 curry leaves
• 3 cups vegetable stock
• 200g fresh cream
• Salt and pepper to taste
• Sliced carrot and spring onions for garnishing
Method
1. Melt butter in a large vessel, saute onions and carrot pieces till tender.
2. Pour vegetable stock, curry leaves and curry powder. Cover and cook till done.
3. Remove from […]
Carrot Soup - II
Ingredients
• 400 grams carrots
• 1 onion
• 1 tbsp. moong dal (yellow dal)
• 1 cup skim milk
• Salt and pepper according to taste
Method
1. Cut the carrots and onion into big pieces.
2. Add 3 cups of water and the moong dal and cook in a pressure cooker.
3. When cooked, blend in a mixer and strain. Heat the milk and add to the soup. Mix well.
4. Add […]
Carrot Soup - III
Ingredients
• 10 Young Carrots
• 1 Small Turnip
• 1/2 Cup Pearl Barley
• 2 tbsp. corriandar leaves (chopped)
• 2 tbsp. Butter
• 3 Spring Onions
• 1 Quart Water
• 1/2 oz. Flour
• Salt and Pepper according to taste.
Method
1. Boil the barley in half the water till soft. Drain it and set aside the liquid.
2. Chop the vegetables finely and place in a pan with melted butter. Stir till the butter […]
Cream of Carrot Soup
Ingredients
• 450 gm carrots (chopped)
• 1 large onion (chopped)
• 2 cloves garlic (crushed)
• 1 tsp. olive oil
• 1 1/2 cup stock
• 1/4 cup sour cream
• Salt and pepper to taste
Method
1. Saute the chopped onion and garlic in the oil until transparent.
2. Add the carrots to the stock. Bring to the boil and simmer for about 30 minutes until the carrots are soft. Cool […]
Cool Carrot Soup
Ingredients
• 1/2 kg carrots
• 2 onions (chopped)
• 3 garlic flakes (crushed)
• 1 tsp. ginger paste
• 2 tomatoes (chopped)
• 1 orange (peeled)
• 1 litre soup stock
• Corriander leaves for garnishing
• 1 tbsp. oil
Method
1. Heat oil in a pan, cook onions, carrots, tomatoes, orange pieces, soup stock for 30 minutes or until they gets boiled.
2. Cool them and blend to a fine puree.
3. Sieve and chill it in refrigerator.
4. Garnish […]