Carrot Ginger Soup
I would suggest using fresh and juicy orange carrots for a bright colored soup. You could make it with Indian red colored carrots, also. Secondly, consistency is a key factor for the perfect soup recipe. It should not be thin or thick and it has to be in between. The consistency has to be medium. Lastly, the soup has to be served hot and you may add little water to adjust the consistency just before serving.
FOR PRESSURE COOKING:
- 2 tbsp olive oil
- 2 inch ginger, finely chopped
- ½ onion, sliced
- 3 carrot, 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
Firstly, in a pressure cooker heat 2 tbsp olive oil and sauté 2 inch ginger.
Now add ½ onion and saute until onions soften.
Add 3 carrots and saute for 2 minutes.
Saute until the ginger turns aromatic.
Add 2½ cup water and ½ tsp salt.
Cover and pressure cook for 3 whistles.
Drain off and cool completely.
Transfer the cooked carrot into the blender and blend to smoothpuree.
take the carrot puree into large pan.
Add in leftover water used for cooking carrot.
Mix and boil adjusting consistency as required.
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.