Carrot Soup

November 5, 2011 - By Gayathri Kumar

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It is raining heavily and the climate is very cold. I was having sore throat and feeling very bad yesterday morning. A warm comforting soup can do magic for my throat. I had carrots, so prepared this very easy soup with herbed croutons. I felt relieved after consuming this hot soup.

Ingredients:

For The Soup:

Carrot-2

Onion-1

Garlic-1pod

Olive Oil-1tbs

Salt-to Taste

Pepper and Cumin Powder

Fennel Powder-1/2tsp

For The Herbed Crouton:

Milk Rusks-8

Olive Oil-2tbs

Oregano-1tbs

Procedure:

1. Heat oil and and saute garlic and onions till golden.

2. Add cubed carrots and saute for 2 minutes.

3. Add 1cup of water, fennel powder and salt to taste.

4. Pressure cook for 2 minutes.

5. Release pressure and allow it to cool.

6. Strain through a metal sieve and reserve the stock.

7. Grind the carrots into a smooth paste.

8. Add the paste to the stock and add more water to bring the soup to required consistency.

9. Bring the soup to boil. Add pepper and cumin powder.

10. After 1minute, switch off stove and transfer the soup to a serving bowl.

11. Preheat oven to 200C.

12. Mix olive oil and crushed oregano. Apply this on the rusks on both sides.

13. Bake till golden brown.

14. Serve it along with hot soup.

Sending this to Srivalli’s Soups and Salads Mela

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Gayathri Kumar

I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.