Carrot ginger soup
Hey peeps. I know I have mentioned this quite a few times and this is probably going to be a repeat yet again – I am trying to eat healthy :). Let me rephrase, I always make sure I eat something healthy (I love veggies, salads and all of that) but I also love my chips, murukku, thattai & all that as well :). I technically eat healthy only to sneak in a bit of unhealthy :). Any who, for more than a month now I ensure I have some salad/ soup alongside my lunch/ dinner. So, on days when my mil makes food that’s mainly only carbs (like Pongal, usli), I make some salad/ soup for my own self to have before binge eating the carb loaded food. Worst case, I slice up a cucumber and have it :). The good news is, you definitely end up eating less carbs this way than you would have otherwise. And this kind of simple change is actually keeping me very happy (zen level happy people :)). My mil had made aloo poha for lunch today and I obviously needed to take some thing alongside. However, there was quite literally not much in our kitchen/ fridge. All I saw in the fridge was some carrots & white pumpkin. Was trying to decide between making carrot curry and soup and the soup won without much of thought. I have always known that carrot & ginger pair well together and that’s how I ended up making carrot ginger soup. Honestly, I didn’t prepare this with an intention of putting it on the blog and hence didn’t take step wise pictures. However, the outcome was so good, I just had to put it up on the blog. This is sooooooooooo simple yet soooooooooooo tasty peeps. Try it out and you will love it.
- 1 large carrot roughly chopped
- 1 medium onion roughly chopped
- 2 medium garlic pods
- 1 tbsp chopped ginger
- 10-12 nos black pepper corns
- 1/4 tsp turmeric powder
- 1 no bay leaf
- 1 tsp oil
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In a small pressure cooker, heat some oil & throw in the bay leaf.
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Once the bay leaf starts to release its flavour, toss in the onion, ginger & garlic. Saute.
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Just as the onions start to get translucent, add the turmeric powder, black pepper corns, carrot & some salt. Saute for 1 minute.
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Add 2-2.5 cups of water and pressure cook for 3-4 whistles.
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Once the pressure is released and the mixture cools down, take out the bay leaf & blend the mixture to a smooth puree. Check & adjust for salt.
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Serve hot! Stunning dish, quite literally.
