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Wednesday, June 17, 2015

Carrot & Almond Soup

Serves 4:
Cooking time  30-45 minutes


  • 3 medium carrots peeled and cubed
  • 1 big ripe tomato chopped
  • 1 small onion roughly chopped
  • 2 cloves garlic chopped
  • 4 cups vegetable stock / Chicken stock / water
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp black pepper powder
  • 2 tbsp almond paste
  • 1/2 cup milk
  • Pinch of turmeric
  • Salt to taste
  • 4 tbsp butter
  • 1/2 cup chopped coriander leaves
  1. Heat butter in a saucepan and fry garlic till soft. Add onion and fry till light pink along with tomatoes and carrots.
  2. Now add all the spices like red chili, turmeric, cumin and black pepper powder. Fry for 1 minute and add almond paste, milk and vegetable stock or water.
  3. Place the lid and cook till carrots are boiled and soft.
  4. Switch off the heat and cool the mixture.
  5. Using a hand blender or a mixer, make a fine puree.
  6. Return the puree back to heat and bring to a slow boil. Check the salt and other seasoning, adjust accordingly. Cook for another 2 minutes on low flame.
  7. Garnish with coriander leaves and serve hot.
Note: Vegetable Stock - In a pressure cooker add some cauliflower, carrot, green peas, small onion, 2 pods of garlic, small stem celery, salt and pepper. Cook for 15 minutes, strain the liquid and use it as vegetable stock.


Dissolve 1 knorr vegetable stock cube with 4 cups of hot water and use it as vegetable stock. 

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