Saturday, 12 April 2014

Tangy Carrot Soup

This 5 star soup has a distinct flavor to it... orange juice! Serve it hot or cold and enjoy all the praise from your loved ones. I came across this recipe in Nita Mehta's healthy soups collections and included it in the menu when I planned for a fine dining platter!



INGREDIENTS: (Serves 6)
  • Carrots - 2 big, chopped
  • Onion - 1, chopped
  • Potato - 1, peeled and chopped
  • Peppercorns - 10
  • Ginger - 1" piece
  • Water - 4 cups (you can also use vegetable stock)
  • Orange juice - from one orange
  • Mint leaves - for garnishing
  • Salt - as needed
  • Pepper - as needed


METHOD:
  1. Heat oil in a pan and add onions, peppercorns and ginger. Saute them till the onions become transparent
  2. Add carrots and potatoes and stir for 2 minutes on a low flame. Add water and bring it to a boil. Simmer and cook for 10-15 minutes till the vegetables are cooked. Remove from fire and allow them to cool completely
  3. Grind the cooled vegetables into a puree and the strain them
  4. Add orange juice, salt and pepper. Boil and garnish with mint leaves before serving

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