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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.

Scale

Ingredients

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

Instructions

  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. 

Notes

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. 

Nutrition