• Sonalika Singhania

Pumpkin and Carrot Soup🥣🥕

Bursting with flavour, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots and a little kick of garlic. The pumpkin and carrot combo creates such an incredible flavour. This soup is very easy to make.


INGREDIENTS-

  1. Pumpkin ( Kaddu) - 2 cups diced

  2. Carrots - 2 medium diced

  3. Onions - 1 big diced

  4. Garlic - 5 cloves

  5. Potato - 1 big boiled

  6. Thyme (dried) - 1/2 tsp (optional)

  7. Salt to taste

  8. Black pepper powder

  9. Lemon juice - 1/2 tsp

  10. Water

  11. Olive oil or any vegetable oil


NOTES-

  1. Make sure that your veggies are nice and tender after baking otherwise you will get a raw flavour from the pumpkin.

  2. Adding herbs to the soup is completely optional. You can add pizza seasoning or just oregano.

  3. Always let it cool down before grinding in the mixer otherwise it will be all over in the kitchen.

  4. The creaminess in the soup actually comes from the potato. You can also add fresh cream 2 tbsp to make it more creamy.

  5. Suppose you dont have an oven you can always boil your veggies and grind it all. Or you can roast them in a tandoor and then grind with water.

  6. It is optional to strain your soup you can directly put it to boil.



PROCESS-

Cut all your veggies and put it on a baking tray except the potato.

Now top it with thyme or other herbs with a little drizzle of olive oil and salt.


Bake it for 20 mins at 190-200 degrees C until they are nice and tender. Now in a blender add the veggies and the potato with 2 cups of water and grind it smooth. Seive it using a strainer.

Now in a saucepan put it to boil adjust the consistency by adding water and salt. This soup is a little sweeter on the side. To break the sweetness add lemon juice. Serve it with breads and top it with a little butter.


Enjoy this creamy and delicious soup with garlic toast or dinner rolls.❤️



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