Carrots are a rich source of beta –carotene. Adding a dash of ginger makes this soup more relaxing and comforting for the body in chilly winters. Carrot already adds a creamy texture, so there is no need for the addition of any thickening agent. By adding water or vegetable stock, you can adjust the consistency of the soup to one’s desire. You can use a pressure cooker for this recipe. Choose a large-sized carrot and peel and grate it with the help of a grater.
Let’s Look Up Health Benefit
The nutritional benefit of the soup is as follows- 99 calories distributed as fat 6%, sodium 38%,.potassium 11%, carbohydrates 4%, fibre 13%, sugar 7%, Proteins 2%, Vitamin A 390%, Vitamin C 10%, Calcium 5% and iron 2%.
This soup is lip-smacking and delicious, but all the more simple and can be made very quickly without any hassle. Black pepper could be added as per your choices and tastes, though its addition will be good for the throat and prevents cold in winters. For kids, ginger and black pepper can be avoided, or its quantity can be decreased, as they tend to dislike the sharp flavors and hotness added by it. Olive oil can be replaced with butter. If the carrots are not sweet, you can readily add jaggery to make it sweet and all the more appealing. For a diabetic person, orange and tomato juice can be added to it for making it more sumptuous. Leftover soup can be refrigerated and can be reheated later for consumption. The pureed carrot should be lump-free for proper soup texture.
This dish is purely vegan, but if you want to add a little bit of cream and freshly chopped coriander, it will be delicious. You can use this recipe as a starter or as an appetizer. The medium flame should be maintained so that the carrot does not gets burned. For winters, this recipe is very comforting and soothing to your internal body parts and boosts the immune system. You can also add onion to it and sauté it properly till it becomes tender and soft. Make sure the raw smell of ginger disappears first. This soup can also be prepared in an instant pot. Before adding soup to the blender, make sure you have entirely cooled the broth; otherwise, it may be dangerous to handle. You can pair this soup with grilled vegetables or bread.
The total time of preparation of this delicious and mouthwatering soup is just about 30 minutes. Roasted carrots can be used in this soup to make the flavor more enhanced. You can also add coconut cream to make it more appealing to the taste buds. The lemon zest will be adding fresh flavor to the dish and will deliver essential vitamin c to the recipe. With salads like quinoa salad, you can serve this soup as a side dish. With garlic knot, it can be a great combination. You can add pumpkin and apple in this soup, depending upon your taste preferences and food choices.
3 tbsp butter (unsalted)
Six carrots (large and thinly sliced)
2 cups finely chopped onion
Salt (as per taste)
1 tbsp ginger (crushed)
2 cups vegetable stock
2 cups of water
Three large lemon zest strips
- In a heavy-bottomed pan melt the butter over medium heat
- Add carrots and onions, occasionally stirring till it becomes transparent and soft for about 5-8 minutes.
- Add the stock or water, ginger, and lemon zest to the cooking broth.
- Bring it to simmer for about 20 minutes
- Remove lemon zest strips to prevent bitterness.
- Transfer the soup into a blender and make a puree out of it, only after it is cooled down to room temperature.
- Now add some pinch of pepper and salt as per your taste.
- Garnish it with lemongrass.
And you are ready to eat a healthy, delicious and heartwarming carrot-ginger soup to battle the chilly winds.