Quite frankly carrot soup was not among the soups I used to make routinely. That was till my husband returned recently from an outstation business trip and announced that carrot soup was his new favourite soup! After some research and trial runs, this is the recipe of carrot soup that I came up with. My husband loved it so much that this is the most frequently made soup at our place now.
We have been having soup for dinner fairly regularly lately. Suits me! With summer setting in, Dar Es Salaam is getting to be so hot that, the less time spent in the kitchen in the evenings, the better I like it. Soups take comparatively less time to prepare and are not only very light but rich in nutrition too, making them an ideal choice.
This is an easy soup to prepare, with very few ingredients. No thickener is used in the soup, with the thickening happening naturally as the carrot is blended to form a thick puree. I love the hint of ginger in the soup which is otherwise very simple, basic and yet amazingly tasty.
Ingredients:
1 cup carrots,chopped
1 small onion, chopped
1 inch ginger, chopped
1 tbsp butter
Salt to taste
1/2 tsp black pepper powder
3 cups water
Method: Peel, wash and chop carrots. Also, peel and finely chop onion and ginger.
In a pan heat butter and add onion and ginger. Saute only until onion is softened and ginger loses it's raw smell. Do not overdo. Add carrots and saute for a couple of minutes. Add a cup of water and let it simmer for few minutes. Switch off the flame and let it cool. Transfer to blender and blend till smooth. Pour back into the pan and add 2 cups of water. Also add salt as per taste and black pepper powder. Cook for few minutes on a low flame. Serve hot.
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