Have you ever tried using curry leaves in carrot soup before? It’s a secret weapon in this creamy carrot soup which will take your soup to a whole new dimension. The Indian soup style is a wonderful way of making soups.
The taste of this soup is amazing. It is creamy, full of rich taste, full of flavor with an extra zing to it. The Indian spices makes the trick. Normally we see online that Indian soup means to put curry powder into it. It’s ok and also tasty, but how about making the masala yourself by frying the spices yourself and adding it to the soup? It’s really worth a shot, and the result is really beautiful, rich taste.
Key Elements in Making Creamy Carrot Soup
I will share with you guys the key elements of making really darn good carrot soup. Here are the obvious things:
- Choosing high quality of carrots.
- Roast the carrots nicely.
These two steps are the base for a good and creamy carrot soup. High quality carrots are usually fresh and organic ones. But if you don’t have fresh and organic carrots available it’s ok, you can still use store bought carrots as long as they are of good quality. There should be no black spots and no mold on them as these are signs that the carrots have gone bad.
More Key Elements
- The spices should be fried in a pan and added at the end.
- Don’t add any liquid once the spices are added.
These two steps are crucial. First of all, the spices such as cumin and asafetida has to be fried nicely. The cumin should sizzle a few seconds in oil before the asafetida is added. And the asafetida should be fried until it is slightly browned to give a nice taste. Then the curry leaves should be tossed into the pan and fried a few seconds before the whole mix of spices is added to the soup.
After this is done, no more water or cream should be added as this will dilute the taste of the carrot soup. Of course, if you added to much spices then adding water or cream to the dish will save it. These are some of the succesful ways of making an Indian soup.
Reasons for Loving It!
I love this soup! And I love India and I love Indian spices and Indian food so much. This soup is really amazing. Here’s why you’ll love this creamy carrot soup:
- It’s really easy to make.
- The carrot soup is really creamy and delicious.
- It requires no broth or stock.
- Indian spices such as asafetida and curry leaves takes the carrot soup to a whole new world.
How to make creamy carrot soup (Indian Soup)
This is only one way of making carrot soup. I really enjoy this way as it is simple and very flavorful.
1)Cut the carrot into rounds
Peel and cut the carrots into rounds. My friend who is a soup expert once told me that when the carrots are cut into rounds the carrots will give an extra sweet taste after it has been roasted.
2) Roast your carrots nicely
Next step is to choose how you want to roast your carrots. For optimum taste to your creamy carrot soup the carrots should be either oven-baked or pan-roasted. In this edition of carrot soup made the Indian soup style way I chose to roast my carrots in the pan. This is how I did it:
Heat up 1 ½ tbs of oil on medium heat and fry ½ tbs of ginger until golden. Then add the rounded carrots and roast them until they are golden, tender and almost cooked. This takes around 12-15 minutes.
3) Boil the carrots
Add 6 cups of water, turmeric and boil the carrots until they are soft.
Once the carrots have turned soft it’s time to grind them. It is advised to use a stick blender as the hot soup can create a vacuum and explode out from your normal grinder. If you don’t have a stick blender then it is best to wait until the soup has cooled down a bit and to not fil the grinder above half full.
4) Choosing the thickness of the carrot soup
After the carrot soup it blended, add 1 cup of cream, 1/3 tsp black pepper and salt to taste. In this part of making your creamy carrot soup you can choose the consistency of your carrot soup by adding more water or cream if you want it more thin. For the best taste this step should be done now and not later as by adding it later on can dilute the taste.
5) Add the Indian spices
The final step is to add the Indian spices. Heat up a small pan with 1 tbs oil, sizzle ¾ tsp cumin a few second before adding 1/3 tsp asafetida. The asafetida should be fried until it is slightly browned. Then remove the leaves from 2 sprigs of curry leaves and toss them in the pan for a few seconds. Add the fried spices to the soup and boil for 1 or 2 minutes. The creamy carrot soup is done and ready for serving.
How to Serve the Creamy Carrot Soup?
Although it is an Indian soup variation of carrot soup, I really like to eat it together with some bread and light salad and maybe some snack at the side.
Indian soup without broth?
Can the carrot soup be tasty without adding stock or broth to it? Oh yes. If you know how to use spices nicely you don’t need to use broth. The spices used in this creamy carrot soup brings a wonderful and aromatic flavor. Especially the fried asafetida and curry leaves gives and amazing depth to the carrot soup. But if you really love soups with broth you are most welcome to use it. Simply add 4 cups of broth and 2 cups of water instead of 6 cups of water. But the taste will not be how I really love my creamy carrot soup.
Please do let me know how it went to make the soup the Indian soup style way by commenting in the section below. Do you have another way of making Indian soup or creamy carrot soup? Please share, I would love to hear from you. If you like this creamy carrot soup then I can also recommend my Amazing Healthy Lettuce Wraps with Paneer.Print
Brilliant Creamy Carrot Soup (Indian Soup Style)
A wonderful and creamy carrot soup made from roasted carrots and aromatic Indian spices. A rich and creamy soup that fits great together with bread and a light sald.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Yield: 2 persons 1x
- Category: Soup
- Method: Boiling
- Cuisine: Indian
2 pounds carrots
2 1/2 tbs oil
1/2 tbs grated ginger
6 cups water
1/8 tsp turmeric
1 cup cream
2 sprigs curry leaves
3/4 tsp whole cumin
1/3 tsp asafetida
1/3 tsp ground black pepper
- Peel and cut the carrots into rounds.
- Heat up 1 1/2 tbs oil in a sauc pan. Add the grated ginger and fry for a few seconds until the ginger is golden.
- Add the carrots. Fry until the carrots are golden, tender and almost cooked. (12-15 minutes)
- Add 6 cups of water, 1/8 tsp turmeric, cover the sauce pan and let the carrots boil until soft.
- Blend the carrots nicely until smooth.
- Add 1 cup of cream and 1/3 tsp ground black pepper.
- In a small pan heat up 1 tbs oil on medium heat and add 3/4 tsp cumin and let it sizzle for a few seconds. Then add the asafetida and fry it until slighlty browned. Then add the curry leaves, toss it around a few seconds.
- Add the fried spices to the soup and let it simmer for a few minutes.
- Add salt to taste and the soup is ready to serve.
If you want to add more spices to the carrot soup you are free to add 1 small cut green chilli. Add the green chilli to the pan after you have sizzeled the cumin a few seconds.
- Serving Size: 2
- Calories: 839
- Sugar: 49,5 g
- Sodium: 747 mg
- Fat: 47,5 g
- Saturated Fat: 12,8 g
- Carbohydrates: 99,3 g
- Fiber: 22,9 g
- Protein: 9,7 g
- Cholesterol: 46 mg