Ginger Carrot Soup with Onions and Cinnamon

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Ginger not only enhances the flavor of recipes, but it also has several medicinal properties. It's one of the common ingredients of soup preparations in south and south-east Asia. If you're suffering from cold and cough, the following soup works like wonder, especially in winter season. If you do not like carrots, you can replace it with beetroots too. Cinnamon adds some sweetness to the tangy and spicy flavor of onions and ginger. Some variants of this soup use fermented curd to increase the tangy flavor which I've completely omitted in this recipe. You can also add small quantity of pumpkin to this soup to give it a unique taste. So here we go to make this sweet and sour soup that's absolute favorite of my family.

Ginger Carrot Soup With Onions And CinnamonDelicious Ginger Carrot Soup
Ginger Carrot Soup with Onions and Cinnamon
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Delicious creamy ginger carrot soup

This sweet and hot soup will help you gain your appetite in quick time which is made from ginger, carrots and loads of red onions cooked in a creamy base.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 500 gm carrots
  • 60 gm ginger
  • 2 large onions
  • 1/4 tsp cinnamon powder
  • 750 ml vegetable stock
  • 1/4 tsp white pepper powder
  • 1 large tomato (pureed)
  • 1/2 tsp corn flour
  • 2 green chillies (finely minced)
  • 5 tsp olive oil
  • salt to taste

Instructions:

  1. Parboil carrots and blend them into a smooth puree in a blender.
  2. Take 3/4th of ginger and make a fine paste of it adding little water.
  3. Take 3/4th of onions and puree them in a blender.
  4. Make ginger julienne of the remaining part.
  5. Slice the remaining onions and fry them till light golden brown.
  6. Heat oil in a deep frying pan.
  7. Add green chillies and tomato puree to it.
  8. Let it simmer for about 5 minutes.
  9. Add onion puree, cinnamon powder and continuously stir on low flame for about 3 minutes.
  10. Add carrots puree, white pepper powder and vegetable stock.
  11. Mix well and let it simmer for about 15 to 20 minutes.
  12. Add corn flour to the soup and cook for about 3 minutes on a high flame.
  13. Sprinkle ginger julienne and fried onions on top.
  14. Garnish with chopped parsley and serve hot.

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