Carrot Soup Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

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Ingredients

• 2 tbsp oil
• 2 clove garlic
• 1 inch ginger
• ½ onion (sliced)
• 4 carrot (roughly chopped)
• ¼ potato / aloo (cubed)
• 1 tsp salt
• 2 cup water
• few mint / pudina
• ½ tsp pepper (crushed)

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Instructions

1. firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
2. further saute ½ onion for a minute.
3. also saute 4 carrot, ¼ potato and 1 tsp salt.
4. now add 2 cup water and few mint leaves.
5. cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
6. once the pressure relases, open the cooker lid and remove mint leaves.
7. cool the mixture completely and transfer the cooked carrot to blender.
8. blend to smooth paste without adding any extra water.
9. transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
10. mix well adjusting the consistency as required.
11. boil for 2 minutes or till the soup thickens.
12. further add ½ tsp crushed pepper or as required.
13. finally, serve carrot soup recipe topped with fresh cream or pepper.

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Step-by-step

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Video

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Notes

• firstly, carrot can be cooked in open vessel, however it takes more time.
• also adding potato is optional, but it helps to get creamy texture.
• additionally, add cream just before serving for more rich flavour.
• finally, carrot soup recipe can be stored in refrigerator up-to a week and enjoyed.