Name: Carrot Soup
Prep time: 20 min
Total time: 20 min
Ingredients: Olive oil : 2 tsp; Medium onions sliced thinly : 2 nos; 5 cloves Garlic minced : 4; Vegetable stock : 1 ltr; Toasted cumin powder : ½ tsp; Carrots (diced) : 500 gm; Cinnamon powder : ½ tsp; Paprika powder : ½ tsp; Red chili powder (optional) : ½ tsp; Rice : 60 gm; Turmeric powder : ½ tsp; Springs of fresh coriander leaves : Few; Mint leaves (optional ) : Few; Dollop yoghurt (optional) : 1 no

Carrot Soup

By MalaShenoy

• February 6, 2014

Carrot Soup

Easy to make Carrot Soup

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

Olive oil : 2 tsp
Medium onions sliced thinly : 2 nos
5 cloves Garlic minced : 4
Vegetable stock : 1 ltr
Toasted cumin powder : ½ tsp
Carrots (diced) : 500 gm
Cinnamon powder : ½ tsp
Paprika powder : ½ tsp
Red chili powder (optional) : ½ tsp
Rice : 60 gm
Turmeric powder : ½ tsp
Springs of fresh coriander leaves : Few
Mint leaves (optional ) : Few
Dollop yoghurt (optional) : 1 no

Instructions

In a heavy bottomed pan, heat up 2 tbsp olive oil. Add the onions, garlic and saute for 3 minutes.
Add the carrots, paprika, red chili powder, turmeric powder, cumin and cinnamon powder, salt and saute for 2-3 minutes.
Add the vegetable stock and cook on a simmer for 10 minutes.
Add the rice and cook until the rice and carrots are cooked, approximately 20 minutes.
Blend the carrots to a smooth puree with a few mint leaves.
Garnish with mint, coriander, a wedge of lime and a dollop of yoghurt (optional).