Receta Spicy carrot and ginger soup
So except munching them raw like rabbit what else could you put them to good use? Ask this question to any Indian, pat came the reply “Gajar ka halwa“. Yes, Indians are just crazy about gajar ka halwa. I always believed that carrots are born to be made into gajar ka halwa (tarts), just like avocados are for guacamole. But no matter what, whenever I laid my eyes on the winter fresh carrot produce in our local farmer’s market, I was drawn towards them, I mean am naturally attracted towards them. The freshest one goes into my regular table salad, rest keep finding their way into this or that curry in a cameo role.
So the other day when I was scratching my head hard for the next vegetable soup for my Soupy September Series, I found a bunch of carrot lying in my fridge basket looking dull and sad. An idea popped up in my head – carrot soup ! Nah! Eons back someone forcefully pushed the carrot soup down my throat, I was too feeble then to protest. All I did was never went to their home again. So unfortunately carrot soup reminds me of that unpleasant moment. Taste fades away but memories remained and they guided us our thought process.
After googling number of carrot soup on the internet, all looking shiny and appetizing, I decided to give this a try. And voila! what a beautiful soup it was. Natural sweetness of carrots spiked with fresh ginger and hint of ground cumin with a dash of red chilli powder makes this a delicious soup. Add a ladle of cream or milk or Greek yogurt, the yellow velvety creaminess of the soup will steal your heart away.
You will love this even more on cold winter nights or on rainy days. A good remedy for your sore throat too, the ginger will really help you clear the congestion of thoughts and otherwise. Enjoy this beautiful carrot soup alone or with crackers, it is going to be memorable one.
Spicy carrot and ginger soup Author: Sukanya Ghosh Recipe type: Soup Cuisine: Indian
Carrots: 2 cups (chopped) Onion / Spring onion : ¾ cup (chopped) Ginger : 2 tsp (minced) Cream / Yogurt : 2-3 tbsp Bay leaf : 1 Cumin powder : ½ tsp Red chilli powder : ½ tsp or more Salt to taste Olive oil : 1 tbsp Cilantro to garnish Vegetable stock or water : 3 cups
Heat the oil in a soup pot. Throw in the onions or spring onions and ginger. Let them sweat for a while. Do not brown them. Add the carrots, salt, bay leaf, cumin and red chilli powder and saute for couple of minutes or more. Add the vegetable stock or water, lower the heat and let it cook for 15 to 20 minutes on low heat till the carrots become tender. Remove the bay leaf and blend the soup with immersion blender or standing blender till it becomes creamy and thick. Return the soup to heat and gently reheat it. Do not bring it to boil. Check the seasonings. Add the cream or yogurt. Whisk it untill it blends well. Ladle the soup into bowl and garnish with cilantro leaves or ginger sticks and serve warm. 3.2.2802
Happy soupy days
Sukanya