We are all in a "cold"ed state this weekend, and hubby's request for hot soup made me wonder what to make with the items available in the fridge. I was tempted to resort to ready soups, but it collides with my philosophy of eating healthy, especially when already feeling sick. It was carrots that caught the eye, and so carrot soup it had to be :). Browsed online and found a few recipes, but some had potato, some had leeks and I didn't want to add either of those(didn't even have the second of course :P).
So I decided to come up with my own combination for a change, and it came out quite lovely much to my surprise ;). At the risk of turning my blog into a recipe/food blog due to this being the 3rd recipe in a row, I just had to put this one down. The following will make one quick bowl of soup:
2 medium size carrots or 4 small ones
2/3 medium size small onions/shallots cut into thin slices
2 tbsp of roughly cut ginger
2 pieces of elaichi
2 cloves
A handful of coriander leaves
Though most recipes recommend boiling the carrots in water towards the end of the recipe, it was quicker for me(being not too well myself) to throw them in the cooker on top of my rice vessel so that's what I did.
After heating about 1 tbsp of the oil of your choice, throw in the powdered spices. Add and lightly fry the cut onions, throw in the ginger and fry for a little while more. Pour in some pre-boiled water and add the cooked pieces of carrot along with salt to taste. After this has boiled for a couple of minutes, add the coriander before switching off. Blend the mixture in a mixie or food processor, and serve hot.
So I decided to come up with my own combination for a change, and it came out quite lovely much to my surprise ;). At the risk of turning my blog into a recipe/food blog due to this being the 3rd recipe in a row, I just had to put this one down. The following will make one quick bowl of soup:
2 medium size carrots or 4 small ones
2/3 medium size small onions/shallots cut into thin slices
2 tbsp of roughly cut ginger
2 pieces of elaichi
2 cloves
A handful of coriander leaves
Though most recipes recommend boiling the carrots in water towards the end of the recipe, it was quicker for me(being not too well myself) to throw them in the cooker on top of my rice vessel so that's what I did.
After heating about 1 tbsp of the oil of your choice, throw in the powdered spices. Add and lightly fry the cut onions, throw in the ginger and fry for a little while more. Pour in some pre-boiled water and add the cooked pieces of carrot along with salt to taste. After this has boiled for a couple of minutes, add the coriander before switching off. Blend the mixture in a mixie or food processor, and serve hot.
