This is one of the first soups that I made on my own.I had this carrot soup in a restaurant and I had the guts to ask the floor manager how it was prepared.She took me to the chef and she gave me the recipe.I am not sure how many chefs encourage this idea but I can say I was pretty lucky.Maybe they found the interest of a school girl very fascinating!
The recipe given by the chef was the one I have been following for many years and last evening I thought I will make an addition to the carrot by including a tomato and this little change took the soup to new heights.This soup has zero added oil ,very very healthy and perhaps the quickest of all soups!
I used:.[The quantity of the ingredients I used here was sufficient for 3 servings.]
Carrot - 1 large,washed well and chopped.I didn't peel it.
Moong dhal-2 tablespoons
Garlic-2 large cloves
Tomato - 1 ripe,halved
Salt and pepper to taste
- Pressure cook carrot,moong dhal,garlic and tomato for 10 minutes or till done.
- Once cool,remove the skin of the tomato and puree the cooked mixture.
- Transfer the puree into a pan and simmer for 2 minutes ,add salt,water to adjust consistency.
- Serve sprinkled with pepper powder and garnish with coriander leaves.
The best compliment came from Lil Angel who asked for a second helping ,telling me that it was 'yummy'.Yes, it was good - the sweetness from the carrot balanced by the slight tanginess from the tomato.A different taste all together.
This delicious bowl of soup is off to Vegetable Marathon,an event started by Silpa of Anita's Kitchen,currently hosted in my blog with the theme-Carrot,and to Suma who is hosting Healing foods-Carrots,an event started by Siri
Bon Appetit...
Labels: Carrot, Slurpy soups, Vegan varieties
