Carrot Soup

Carrots have zero calories and are rich in vitamins and antioxidants that make them good immunity boosters. That was reason enough for me to add a carrot soup to my dinner. Earlier, I didn’t take my health seriously but the lockdown has helped me analyse my priorities. I am specific about maintaining the taste of the main ingredient and the consistency when it comes to soups.


  • 1/2 Tbsp Oil
  • 1 Inch Ginger (finely chopped)
  • 1/2 Onion (sliced)
  • 3 Carrots (peeled and diced)
  • 2 Cup Water
  • 1/4 Tsp Turmeric
  • 1 Tsp Salt
  • 1/2 Tsp Pepper Powder


Prep: 7 minutes
Cooking: 25 minutes

  1. Throughout the procedure, keep the gas on low flame.
  2. Firstly, in a pressure cooker heat oil and sauté ginger and onions till they soften.
  3. Now add chopped carrots and sauté for 2 minutes.
  4. When the ginger turns aromatic, add 1½ cup water, salt and turmeric. Cover and let it cook for 3 whistles.
  5. Drain off the vegetable stock (in a bowl) and let it cool completely.
  6. Transfer the cooked carrots into the mixer and blend to a smooth puree.
  7. In a kadhai or pan, add the carrot puree, vegetable stock, mix and boil.
  8. Adjust the consistency as required by adding ½ cup water.
  9. Lastly, season with pepper powder and salt (if required).