Roasted Pumpkin and Carrot Soup

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make and Full of warm colours and flavours, with a hint of Indian spices, there’s more than enough going on here to satisfy a variety of taste. We can have this soup for lunch or dinner and perfect for those who are cautious of their diet and work out daily.

INGREDIENTS:

Pumpkin – 1 cup peeled and chopped

Carrot –1 Cup chopped

Ginger – 1 tbsp peeled and chopped

 Garlic 5-6 flakes

Onion-1

Water – 2 Cups

Salt – as required

Pepper powder – As required

Butter- 2 tsp

Milk - 1 cup

Method

1. In a pressure cooker, add the butter. Add in the garlic flakes, pumpkin, carrots, onion Saute them until tender.

 2. Then add the milk and 1cup of water.  Cover the cooker and pressure cook for 3 to4 whistles.

3. Once the pressure is released open the cooker and Set aside to cool slightly.

4. Then Blend pumpkin mixture until smooth. If needed add 1/2 cup to 1 cup of water or milk to adjust the consistency of the soup. 

5. Allow this to boil and Stir over low heat, and add salt and freshly ground pepper powder

6. Transfer into clean saucepan .Serve with a dollop of fresh cream and pepper powder

    Pumpkin soup is ready to serve.

Coconut Ginger Carrot Soup

 Coconut Ginger Carrot Soup

This incredible Coconut Ginger Carrot Soup is a very healthy and nutritious soup and so easy to make and it is slightly sweet and perfectly spiced flavour. If you love flavours like coconut and ginger, you’re going to love this filling. It is perfect for lunch or dinner.

Ingredients:

Carrot diced- 2 cup.

Ginger finely chopped - 1 tablespoon

Chopped onions- ½ cup

Thick coconut milk-    1/2 cup

Garlic cloves-3

Water/Vegetable stock- 2cups

Salt and pepper to taste

Butter or olive oil-1 tbsp

Toppings:

Some fresh herb like parsley, coriander, mint, dill leaves or thyme for garnish

Method:

1. Heat oil in a saucepan. Add the chopped onions and saute till the onions soften and turn translucent.

2. Add the chopped ginger and saute till the raw aroma of ginger goes away. Then add the chopped carrots. Season with salt as per taste.

3. Mix very well and saute the carrots for a minute. Add 1 cup water and mix very well.

4. Cover the pan with its lid and simmer on a low to medium-low flame till the carrots are tender and softened.

5. Then switch off the flame when the carrots are cooked. Keep the pan aside and let the mixture become warm.

 6. Add everything in a grinder or blender jar. Add ½ cup water and grind or blend to a smooth puree and mix very well.

  

7. Then Pour back the puree into the saucepan and heat. Now add the coconut milk and blend the soup smooth. For a slightly thin consistency, you can add some more water.

8. Add black pepper powder at this stage and mix well. Let the soup simmer for 2 minutes.

9. Carrot Ginger Soup is ready to serve. Pour in soup bowls. Garnish with your favorite toppings

   

Lemon Coriander Soup

Lemon Coriander Soup is a delicious soup made with vitamin C rich ingredients like lemon, coriander, carrots and cabbage. Lemon is a rich source of vitamin C, which in turn helps build immunity from cold and cough and thus this soup makes for a great healthy recipe. This soup has the delicate flavours from the stock and the vegetables. The carrot give it a mild sweetness that balanced the lemon and the chilli perfectly.Lemon's tangy flavours make this soup scrumptious. This soup recipe is quick and easy-to-make and very light for stomach and will refresh you instantly . adding black pepper enhance the flavours in this soup. Enjoy this a healthy soup with piping hot !

Ingredients:

Vegetable oil/Butter-1 tbsp

Vegetable stock/ water                -3 cup

Ginger, chopped-1/4 tsp

Garlic chopped  -2 flakes

Onion, chopped               -1 btsp

Cabbage, chopped-1 tbsp

Carrot chopped- 1tbsp

Corn-1tbsp

Green chil, chopped-2

Pepper powder-1/4 tsp

Salt-to taste

Coriander stem, chopped-2 tbsp

Coriander leaves finally chopped- 1/2 cup           

Lemon juice-      1 tbsp

Corn flour-2 tsp in 2 tbsp water

For Stock: Use vegetable stock. You can add onions, carrots, garlic, tomatoes, celery and peppercorns. You need to boil all these in water for about 15-20 minutes. Pour the stock through a sieve and it for the soup

 

Method:

1.Wash coriander leaves and vegetables well. Chop the coriander leaves and the veggies finely.

2.Take a pan and heat 2 tbsp of oil/butter in it. Add chopped chillies, onions, garlic and ginger to this, and sauté till they look golden brown.

 3.Add chopped cabbage ,carrots and corn  to the pan. for vegetable stock. You can choose any vegetable of choice. Add four cups of water to this and let it boil for about 15 minutes.

4.Now that it is boiled, switch the flame off and strain the water. Remove the vegetables and your vegetable stock is ready.

5.Add few chopped vegetables to it to make your soup interesting .(I used cabbage, carrot, onion, corn )Stir for few seconds.

 6. Then add vegetable stock, green chili and coriander stem in the pan. Mix it well, let it boil for few minutes on medium flame.

7.Dissolve corn flour in2 tbsp. water. Add corn flour paste in the wok with continuous stirring with spatula to avoid any lumps in the soup. Cook it for another 1-2 minutes.

8. Finally add some salt and pepper for taste and half of the coriander leaves and salt. Mix it well. Let it boil for another 2-3 minutes on low flame.

9.Switch off the flame, Take the soup into a bowl, squeeze some lemon juice into it and garnish with few coriander leaves.

9.Delicious lemon coriander soup is ready to serve, serve hot.

Note:If a clear soup is desired, add more vegetable stock and less of the vegetables. Similarly, for a thicker consistency, the quantity of corn flour can be increased as well.