EVENT: FOODIES_ REDOING OLD POSTS #14
Carrot Soup is what I had the opportunity recently to update as the weather is getting cold in Bangalore. Evenings call for something comforting and nutritious. Contributing this recipe for the Group called Foodies_Redoing Old Posts which is Renu’s baby. This group encourages food bloggers to visit their old forgotten posts and breathe a new life into them either by changing the photos, the write up or both. However, the recipes remain the same. If you are a food blogger and need a push to revive your lost posts then this group is just the right one for you.
What is a Soup?
Soup is a liquid food which is usually made by boiling meat, fish and/or vegetables in water or a stock. Herbs, spices are added to make it flavorful. Served either warm or hot, it usually is served as a starter during a meal. Many families have a tradition of beginning dinner with a soup. Soups can be clear, watery, creamy, wholesome with bits of meat, fish, vegetables and grains. For those following a healthy meal plan, soups are vital. They not only provide the vital nutrients but fill the tummy up, which in turn helps one to consume smaller quantity of the main meal.
Soups on my table
Mombasa is perpetually hot throughout the year, therefore thinking of a soup as a light meal doesn’t come up that easily. However, whenever hubby and I have eaten to our hearts content during a vacation to another country or at a family wedding or during Diwali festivities, we want to follow up with a healthy diet to get back into our eating habits. That’s when soups and salads become the main meal.
Types of Soups
If I prepare smooth soups like tomato carrot soup or a beetroot tomato soup, then we love to enjoy some home baked bread with it. Soups like A Vegetable Noodle Soup or a Momo Soup is usually enjoyed on its own. We enjoy Vegetarian Tom Yum Soup on its own as a light lunch. Have you tried serving naan with a soup? We love our Moong Dal Shorba with naan. When its really hot A Chilled Cucumber and Yogurt Soup or a Watermelon Gazpacho comes to the rescue. Shorbat Adas, a Middle Eastern Soup is best enjoyed with some Pita bread or pita chips.
Whenever we spend some time in Nairobi or Bangalore, nothing is so comforting than sipping a hot cup or mug of soup before a meal. Torrential rains in Mombasa recently resulted in cooler nights. For all who through winter months it would still equate to summer temperatures but for us it was our winter. Okay no sweaters or shawls came out but soups did. Somehow, I landed up with a huge batch of carrots and that’s how carrot soup was made one evening. Hubby didn’t look too pleased as he thought it would be a sweetish soup. However, I waited for him to taste it and didn’t convince him that its spicy, lemony and aromatic.
Boil or Roast?
Both, whichever suits you. I tend to make it both ways. When in a bit of a hurry its so easy to stir fry the vegetables in a bit of olive oil or butter and then add stock or water, boil till done and puree it. Carrot soup is ready within 30 minutes.
Roasting takes a bit longer, either in a pan or the oven. However, it imparts a special roasted flavour to the carrot soup. So this is the method I prefer when I’m not in hurry.
- Its gluten free
- If you do not add yogurt or sour cream then its vegan friendly too.
- For a satvik friendly soup don’t add onion or garlic.
So do want to learn how to make a preservative free, fresh and tasty soup carrot soup at home? Well, what are we waiting for? Let’s get to the recipe.
3 medium carrots, peeled and cut into chunks
2 cups water or stock
1 small onion, cut into chunks
4-6 garlic cloves
1 tsp coriander seeds
1 tsp ginger paste or grated
1 tbsp olive oil
½ – ¾ tsp salt
¼ tsp pepper powder
¼ tsp nutmeg powder
1 tbsp lemon juice
2 tbsp whipped yogurt or sour cream
1 tbsp chopped fresh coriander/cilantro
- Mix carrot, onion, garlic and coriander seeds with olive oil in a bowl.
- Layer the mixed vegetables on a baking tray or in a pan.
- If you’re roasting it in the oven then preheat the oven to 180ºC. Roast the vegetables for 20-30 minutes or till the carrots are done.
- If you’re roasting in a pan, then roast over medium heat for 10- 15 minutes, stirring the vegetables occasionally.
- Puree the vegetables with the water or stock.
- Pour the pureed mixture into a pan.
- Add salt, nutmeg powder and ginger and heat the soup. Do not let it boil. Let it heat gently over low heat.
- Add lemon juice, sour cream or yogurt and coriander and serve it hot.
- Add more ginger if you like.
- The amount of water or stock required depends on how thick or thin you want the soup to be.
- Adjust the salt and spices according to your taste.
- If you don’t have fresh ginger, then use ginger powder instead.
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