Carrot Soup.

Cream of Carrot Soup / Healthy Indian Carrot Onion Soup / Spicy Instant Pot Carrot Soup / Gajar ka Soup Recipe / Easy and Creamy Thai Carrot Soup. Getting a bowl of soup to warm you up in winter! Wow, what a satisfaction! Winter season is around the corner here and I thought of trying out one soup recipe which is healthy and a comfort one too. This time I went for a vegetable soup with carrot. I had one more reason to go for this version of soup. I had some carrots left in my fridge crisper, so making a healthy soup was the best option to finish it off. Soup is primarily a liquid food made by boiling and simmering any kind of vegetables, seasonings or meat. Soups are usually served hot at the beginning of a meal. When we go to restaurants, most of us search in the menu card to find out our favourite soup. It could be a vegetable soup or a non-vegetarian soup. By the time we finish having soup, starters would be ready on our table. Soup is healthy as it nourishes us, and its effect remains for hours in our body and soul. There are two kinds of soups that we get to see. That is, clear soup and thick soup. Personally I prefer the clear soup, which is made of boiling and simmering meat, fish or vegetables. Thick soup is called so as we use some thickening agents like cream, corn starch, lentils, flour etc. This carrot soup is filling and packed with flavours, which is simmered in water with many other ingredients. You should take care of the quantity of the water you use for making the soup. Adding more or less water will definitely give soup a non-appealing taste. I have used Knorr’s Bouillon vegetable Cubes, a blend of vegetables and seasonings to make the broth which provides instant flavour for soups. These cubes are to be dissolved before using or may be adding the cubes direct to the boiling water also would work out. In ancient times people used to make stock which is really time consuming and now ready made ones are there and are available in grocery stores. Soups are similar to stews, but stews are having more liquid content than stews. Soups are used as a remedy for cold. Sometimes doctors prescribe soup to get cure from cold and flu. Serves: 4 Author: Seena Ingredients For Making Creamy Carrot Soup: Carrot (chopped) – 2 medium sized Butter – 2 small packs Onion (chopped) – 1, medium sized Celery (chopped) – 2 sprigs Garlic pods (crushed) – 2 or 3 small sized Thyme –  1 tsp. Vegetable Broth cubes – 4 Cream (optional) – for garnishing Cumin powder –  ½ tsp. Ground pepper –to taste Salt – to taste Water – 4 cups How to Make Carrot Soup: Take a saucepan and fill it with 4 cups of water. Bring the water to boil. Drop 4 Vegetable broth cubes in to the boiling water. Whisk it well until the vegetable broth is well incorporated and the cubes are thoroughly dissolved. Once it is done, keep it aside. Heat a saucepan on medium heat. Add one butter cube and let it melt. Add chopped onions and sauté it. Sauté it well occasionally until the onion is translucent. Add chopped garlic and mix it well. Then add thyme. Keep stirring until it gives nice fragrance. Add carrots and stir fry it. Add one more butter cube at this moment. Cook it until very softened. Add little vegetable broth to this and mix it well and let it comes to boil.  Once it is cooked, remove from heat and keep it aside until it cools down. In the same pan add the chopped celery and stir fry for about a minute. Transfer the content to a blender and blend it until smooth. Keep the already made Vegetable broth on the stove.  Add the ground mixture to the Vegetable broth and mix it well. Do a salt test and add salt if necessary. Season it with freshly ground black pepper at this stage. Your Carrot soup is ready to be served. Garnish it with cream or yogurt. Serve it hot with some soup sticks or with toasted bread. My Recipe Notes on Creamy Carrot Soup: 1. Water (cup) to Vegetable Broth cubes = 1: 1 ratio 2. Please don’t add salt in the beginning. 3. Vegetable broth cubes can be very salty. So avoid extra salt while cooking until you taste it. 4. Cooking carrots will take about 15 to 20 minutes. 5. Be careful if you puree the sautéed carrot immediately since it is so hot. 6. You can cover and refrigerate this soup for few days. Stages.. Happy Cooking.. Cheers.. Seena. N.B: To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated. You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative. Hope you liked our Recipes with its step by step explanation and the 'TIPS' and 'RECIPE NOTES'. 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