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.
Author:Heart of Saffron
Yield:2 persons 1x
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.