Indian Spiced Carrot Soup Food

LIGHTLY SPICED CARROT SOUP

Steps:

• Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
• Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

CARROT SOUP WITH GINGER, TURMERIC AND LIME

Steps:

• Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
• Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
• While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
• Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
• Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.

18 EASY INDIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Indian soup in 30 minutes or less!

INDIAN SPICED SWEET POTATO SOUP

Steps:

• In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
• Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
• Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

INDIAN BUTTERNUT SQUASH-CARROT SOUP

Steps:

• Heat the butter in a stockpot over medium heat until melted. Add the onions, carrots and squash and sauté for 5 minutes, until the onions start to soften. Season with salt and pepper. Add the broth and bring to a simmer. Simmer partially covered, for 25 to 30 minutes, until the vegetables are all very soft.
• While the soup is coming to a simmer, make the Indian Spice Blend. In a small bowl combine the garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, cloves, and salt and pepper. Add it to the simmering vegetables in broth for the last 10 to 15 minutes.
• Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree with an immersion blender). Return the pureed soup to the pot.
• Add the cream and heat just until warmed through. Garnish with chopped scallions if desired. Serve warm.

INDIAN-SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in spice mill or blender to fine powder.
• Heat oil in heavy large pot over medium-high heat.
• Add ground seeds and curry powder; stir 1 minute.
• Add ginger; stir 1 minute.
• Add next 3 ingredients.
• Sprinkle with salt and pepper; saute until onions start to soften, about 3 minutes.
• Add 5 cups of broth; bring to boil.
• Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
• Cool slightly.
• Working in batches, puree in blender until smooth.
• Return soup to pot.
• Add more broth by 1/4 cupfuls if too thick.
• Stir in lime juice; season with salt and pepper.
• Ladle into bowls and garnish with yogurt.

INDIAN SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
• Ladle soup into bowls. Garnish with yogurt and serve.

SPICY CARROT SOUP

Steps:

• Peel and slice carrots, peel and chop onion finely
• Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
• Add spices and stir until carrot and onion covered with spices
• Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
• Leave to cool, once cool, blend until smooth
• Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick

INDIAN SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
• Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by 1/4 cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
• Ladle soup into bowls. Garnish with yogurt and serve.
• Do Ahead
• The SOUP can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.