Carrot and Almond Soup
A homestyle warm and comforting soup where carrots, almonds and other spices are slow-cooked and blend together to give it a smooth silky texture.
Ingredients
- 3 medium carrots peeled and diced
- 1 big ripe tomato chopped
- 1 small onion roughly chopped
- 2 cloves garlic finely chopped
- 4 cups vegetable stock / Chicken stock / water
- 1 tsp red chili powder Kashmiri or mild
- 1 tsp roasted cumin powder
- 1 tsp black pepper powder
- 2 tbsp almond paste
- ½ cup milk at room temperature
- ¼ tsp turmeric powder
- 1 tsp salt
- 4 tbsp butter
- ½ cup coriander leaves chopped
Instructions
- Heat butter in a saucepan and fry garlic till soft. Add onion and fry till light pink along with tomatoes and carrots.
- 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.
- Place the lid and cook till carrots are boiled and soft.
- Switch off the heat and cool the mixture.
- Using a hand blender or a mixer, make a fine puree.
- Return the puree back to heat and bring to a slow boil. Check the salt and other seasonings, adjust accordingly. Cook for another 2 minutes on low flame.
- Garnish with coriander leaves and serve hot.
Notes
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.
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