January 11, 2013

Carrot Almond Soup | Perfect winter treat


"To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring" ~George Santayana

...and so I am in love with the weather upon us right now. Cold wintery mornings that greet you is a comfort from the scorching summer and lashing monsoons that hit our city every year. And while the nice cool nip is here ,thought why not make the most of it... 

With this carrot almond soup, it's sheer luxury to sip through this warm comfort while you ponder over the day ahead or how the day went by, depending on whether you slurp this for lunch or supper. Either way it's full of body, warmth and fresh goodness that will promise to leave you satiated. 

This soup can be made with adding shallots too, but I prefer to have certain days off without onions, although garlic is recommended. Easy to make n delicious too, let's get on to the recipe.
  
Prep time -10 min | Cook time - 10 mins | Serves -2
Difficulty level : easy
Serving suggestions: warm breads,baked croutons or a dollop of butter

Ingredients: 
  • Carrots (orange variety) - 3 medium- cubed
  • Almonds - a handful- soaked in warm water for 10 mins
  • Olive oil - 2 tsp
  • Garlic - 2 pods
  • Moong dal / split green gram - 2 tsp
  • Salt and Italian seasoning - to taste
  • White pepper powder -1/2 TBSP
  • Milk (low fat) - 3/4 cup

Method:

In a pressure cooker, heat up some olive oil. Fry the garlic till slightly brown. Then add the cubed carrots and the soaked almonds. Fry for two mins

Add the moong dal and fry further for 1-2 mins

Pour 4 cups of boiling water and pressure cook for 3-4 whistles. Once the pressure is released, cool slightly and purée.

Pour to a soup pot or heavy bottomed vessel. Let it simmer (not boil) for 2-3 mins. Add salt, pepper  powde, milk  and seasonings. Let it simmer for further 1 min

Transfer to a soup bowl and serve warm

Enjoy the goodness of a warm hearty soup :-) 


Linking this to:
Vardhini's New "U" 2013
Notes:
  1. Moong dal and milk are optional, but they add to the texture. For a vegan version substitute low fat milk with soya milk
  2. If using shallots, fry them along with the garlic and pressure cook along with the carrots & almonds
  3. For a different variant, garnish this soup with caramelized garlic



5 comments:

  1. Lovely colour and healthy soothing soup.

    ReplyDelete
  2. Super creamy and delicious,hearty soup.

    ReplyDelete
  3. Healthy soup. The new blog layout looks good Kalyani.

    Vardhini
    Event: New U - 2013

    ReplyDelete
  4. U know that I am living on these right now, I think ll make this during the week and let u know!
    Love the colour :)

    ReplyDelete
  5. That looks soo good. Thnx for linking it up Kalyani..

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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