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.

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.

 

Healthy Tangy Carrot Soup

Soups are always considered to be healthy dish which should be included in our daily diet. Tangy Carrot Soup is a delicious appetizer that is simply easy-to-prepare and comforting winter treat. Carrots simmered in orange juice and then blended with other flavorings make this soup to be more nutritious, healthy as well as tasty. It’s Sweet and tangy taste makes it more delicious. Once you have this Tangy Carrot Soup, I am sure you will always crave for it.

Recipe Source : Neeta Mehta

Ingredients:

Chopped carrot-2

Chopped Potato -2

Onon-1

Peppercorns-6

Ginger -1/2 inch, chopped

vegetable stock-2 cups

Fresh orange juice-1/4 cup

Salt as per taste

Freshly ground black pepper-1/4 tsp

Method:

 1. Peel and cut the carrots, potatoes and onions

 2.Lightly fry the onion on low heat with peppercorns and ginger.

3. Now add the carrot and potato. Stir for a minute on low flame. Add some water and vegetable   stockto it and boil.

4.Simmer for 7-8 minutes on low heat and then remove from fire.

5. Cool down to room temperature and grind in a blender to a smooth paste. Strain the vegetable puree.

6. keep on a low heat before serving Add orange juice, salt and pepper to the soup and serve hot.