Carrot Ginger Soup recipe is a perfect option for any busy weeknight. Light, bright, & filled with vegetable goodness, one bowl is sure to lift your spirits!
Ingredients
🔸️2 tbsp olive oil
🔸️2-inch ginger (finely chopped)
🔸️½ onion (sliced)
🔸️3 carrots (chopped)
🔸️2½ cup water
🔸️½ tsp salt
🔸️½ tsp mixed herbs
🔸️½ tsp pepper powder
🔸️¼ tsp salt
🔸️2 tbsp pumpkin seeds (for garnishing)
🔸️1 tsp mint / pudina (for garnishing)
Method
🔸️ Firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2-inch ginger.
🔸️ Now add ½ onion and saute until onions gets soften. Then add 3 carrots and saute for 2 minutes.
🔸️ Now add 2½ cup water and ½ tsp salt. Then cover and pressure cook for 3 whistles.
🔸️ Drain off and cool completely.
🔸️ Then transfer the cooked carrot into the blender and blend it to smooth puree.
🔸️ Now take the carrot puree into large kadai. Then add in leftover water used for cooking carrot soup.
🔸️ Mix and boil by adjusting consistency as required.
🔸️ Further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.
🔸️ Finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.
Ingredients
🔸️2 tbsp olive oil
🔸️2-inch ginger (finely chopped)
🔸️½ onion (sliced)
🔸️3 carrots (chopped)
🔸️2½ cup water
🔸️½ tsp salt
🔸️½ tsp mixed herbs
🔸️½ tsp pepper powder
🔸️¼ tsp salt
🔸️2 tbsp pumpkin seeds (for garnishing)
🔸️1 tsp mint / pudina (for garnishing)
Method
🔸️ Firstly, in a pressure cooker heat 2 tbsp olive oil and saute 2-inch ginger.
🔸️ Now add ½ onion and saute until onions gets soften. Then add 3 carrots and saute for 2 minutes.
🔸️ Now add 2½ cup water and ½ tsp salt. Then cover and pressure cook for 3 whistles.
🔸️ Drain off and cool completely.
🔸️ Then transfer the cooked carrot into the blender and blend it to smooth puree.
🔸️ Now take the carrot puree into large kadai. Then add in leftover water used for cooking carrot soup.
🔸️ Mix and boil by adjusting consistency as required.
🔸️ Further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.
🔸️ Finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.
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