Carrot Soup Recipe
A vegetarian Continental recipe with carrots - peel and chop, onion - cut straight and thin, potato - cut. Ready in 25 min, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To make the carrot soup recipe, first heat the oil in a saucepan
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 2
Add onions and cook for 1 minute
onion - cut straight and thin(1) - 3
After 1 minute add onion and cook for 1 minute
onion - cut straight and thin(1) - 4
Add coriander powder to it and cook
coriander powder(1 teaspoon) - 5
Now add ginger, celery, carrots, potatoes, salt and mix it well
carrots - peel and chop(5)potato - cut(1)celery - cut(1)inch ginger - peel and chop(1) - 6
Add 2 cups vegetable stock, cover the saucepan and cook until the vegetables are soft
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 7
Turn off the gas and keep it aside to cool
- 8
After cooling, add the mixer to the grinder and make puree
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 9
Put this puree in a saucepan and heat it
- 10
Add black pepper and cook for 1 to 2 minutes
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 11
Remove in a bowl, add lemon juice and serve
lemon - thin and cut straight(1) - 12
Serve the Carrot Soup with Dal Makhni, Stuffed Gourd and Phulka for daily dinner
Nutrition Facts
Per serving
Rate this recipe
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Carrot Soup Recipe
A vegetarian Continental recipe with carrots - peel and chop, onion - cut straight and thin, potato - cut. Ready in 25 min, serves 2.
Curated byLucas Dubois🇫🇷
Directions
12 steps- 1
To make the carrot soup recipe, first heat the oil in a saucepan
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 2
Add onions and cook for 1 minute
onion - cut straight and thin(1) - 3
After 1 minute add onion and cook for 1 minute
onion - cut straight and thin(1) - 4
Add coriander powder to it and cook
coriander powder(1 teaspoon) - 5
Now add ginger, celery, carrots, potatoes, salt and mix it well
carrots - peel and chop(5)potato - cut(1)celery - cut(1)inch ginger - peel and chop(1) - 6
Add 2 cups vegetable stock, cover the saucepan and cook until the vegetables are soft
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 7
Turn off the gas and keep it aside to cool
- 8
After cooling, add the mixer to the grinder and make puree
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 9
Put this puree in a saucepan and heat it
- 10
Add black pepper and cook for 1 to 2 minutes
teaspoons whole pepper - crush make 3 of vegetable stock(2 cups) - 11
Remove in a bowl, add lemon juice and serve
lemon - thin and cut straight(1) - 12
Serve the Carrot Soup with Dal Makhni, Stuffed Gourd and Phulka for daily dinner
About this recipe
A vegetarian Continental recipe with carrots - peel and chop, onion - cut straight and thin, potato - cut. Ready in 25 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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