CARROT GINGER SOUP
Carrot ginger soup is the simplest nourishing food with loads of beta carotene from this thin tuber vegetable. All you need are carrots, onion, garlic ,ginger and Greek yogurt. I always wanted to have some nuts in my plain soups ……so I’ve added roasted silvered almonds. If you wish then instead of almonds, pine nuts can be added. Total cooking time including prep is just 30 minutes. So give it a try .It works well on a fasting day…..easy and filling.
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🍵 Carrots, sliced thin – 3 to 4
🍵 Onion -1
🍵 Ginger -1 1/2 tablespoon
🍵 Garlic – 2 pods
🍵 Olive oil – 1 teaspoon
🍵 Plain Greek yogurt – 3 tablespoons
🍵 Silvered almonds – 1 tablespoon
🍵 Salt and pepper for seasoning
– Heat a deep pan and add olive oil, roast the silvered almonds and keep aside.
– In that same pan, add garlic and ginger, fry for few seconds then add onion and sauté till it becomes translucent and be careful don’t allow the onions to become brown. Then add carrots and 2 to 3 cups of vegetable stock. You can also add water if you don’t have vegetable stock. Allow it to boil for 8 to 10 minutes or until the carrots are cooked.
-Grind well into a fine paste and serve hot sprinkled with roasted almonds and a dollop of yogurt on top.