Brilliant Creamy Carrot Soup (Indian Soup Style)

Indian Soup with Carrot and cream

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.



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


  1. Peel and cut the carrots into rounds.
  2. 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.
  3. Add the carrots. Fry until the carrots are golden, tender and almost cooked. (12-15 minutes)
  4. Add 6 cups of water, 1/8 tsp turmeric, cover the sauce pan and let the carrots boil until soft. 
  5. Blend the carrots nicely until smooth.
  6. Add 1 cup of cream and 1/3 tsp ground black pepper.
  7. 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.
  8. Add the fried spices to the soup and let it simmer for a few minutes.
  9. 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.