Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.
I love soups, they are filling and healthy and hope many will resonate with me. The weather too is perfect to indulge in them.
I had used carrot along with other vegetables but it was not the star ingredient. Today, I have carrot soup, at first, I was wondering if I will ever like it. But, I was mistaken, it’s really good, spicy and zero oil.
Nutrients in carrot:
Carrots are rich in anti-oxidants, vitamins, mineral and fibre. They help boost the immune system and prevent disease. It may help regulate blood sugar. It may help in preventing night blindness as it is rich in Vitamin A. It lowers the risk of prostrate and colon cancer.
Uses of Carrot:
Carrots are versatile in their use. They can be eaten raw, boiled, steamed or roasted. One can use them in salad, pickle, stir-fry. It is used to make a variety of rice dishes along with other vegetables.
Storing of carrot:
Wash the carrots, pat dry and keep them in a zip lock pouch in the refrigerator.
a few other soup recipes that I have shared earlier are Sweet Corn Vegetable Soup, Veg Manchow Soup, Chipotle chilli Corn Soup
Let’s get to the recipe of Carrot Soup:
Ingredients:
- 4 medium carrot
- 1 potato
- 1 red chilly
- 1 clove garlic
- 1/2 teaspoon soya sauce
- 1/4 teaspoon pepper powder
- salt to taste
- stock /water
Method:
- Wash the carrots, scrub them well, cut into small cubes.
- Wash the potato, peel the skin and cut into cubes.
- Boil veggies along with red chilly and garlic.
- Let cool.
- Make a puree of it.
- Remove in a pan, add salt, soya sauce, pepper powder to it. Adjust the consistency of the soup.
- Let boil.
- Pour in bowl, top with fresh coriander and roasted sesame.
- Serve immediately.
Take a tip:
- Onion may be used, but I have not used. It should be sauted in oil and then the puree must be added to it.
- This, carrot soup is spicy, be careful before blending the red chilli.
- It is good to use stock for soups. If you do not have stock, use water.
Healthy Carrot Soup
Ingredients
Method
- Wash the carrot, scrub it well. Cut into small cubes.
- Wash the potato, peel and cut into cubes.
- Boil the veggies along with red chilly and garlic.
- Let cool.
- Make a puree of the veggies.
- Put it in a pan, add soya sauce, pepper powder and salt. Adjust the consistency of it.
- Let boil.
- Put in bowl, garnish with roasted sesame and fresh finely chopped coriander and serve.
Pin it for later:
This post is part of the Food Bloggers Recipe Swap, every month we are shuffled and chosen a partner, we need to cook a recipe from that blog. I had to cook from Ivana Meric’s blog The Peasant’s Daughter. I loved the carrot soup and I have adopted it from here.
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The soup looks healthy as well as delicious. Lovely to have an indo chinese recipe for soup.
Yes, I was surprised and happy to get this recipe.
I love all kinds of vegetable soup and this carrot soup sounds so delicious, soon it will be a season for soup here.
Thank you Jagruti, I loved the spicy taste of it.
I usually make a creamy style carrot soup but going it a Chinese flavor sounds so good. In fact the season is just perfect for soups at the moment.
I loved the spicy kick of this soup. Thank you Mayuri.
I love carrot soup, next time I’ll try this Chinese take on it. It looks great 🙂
Thank you Freda, I am sure you will like it.
Awesome jaya !! Love this vegan gluten free version soup. I would love to have today as the weather is quite in favor of a soup 😋😋👌
Thank you Sasmita 🙂
Wow, I love soups as they are very healthy and delicious. The recipe also sounds simple and I am definitely going to make this at this weekend. Also, It seems like something my family would definitely enjoy.
Thank you for the visit. Do let me know how it was.
Carrot soup with soya sauce sounds interesting. I make creamy carrot soup. Would love to try this soup with Chinese flavours. The weather is just perfect for soups.