ContinentalDinnerVegetarian

Carrot Soup Recipe

Name: Carrot Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Continental
Ingredients: 5 carrots - peel and chop; 1 onion - cut straight and thin; 1 potato - cut; 1 celery - cut; 1 inch ginger - peel and chop; 1 teaspoon coriander powder; 2 cups teaspoons whole pepper - crush make 3 of vegetable stock; 2 teaspoons of olive oil; 1 lemon - thin and cut straight

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🇫🇷

Calories

515kcal

Estimated Cost

₹225-375

Carbs55g

Protein27g

Fats21g

Servings Scaler

Instructions

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

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Recipe Source: archanaskitchen.com

ContinentalDinnerVegetarian

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🇫🇷

Cook Time25 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

55g(43%)

Protein

27g(21%)

Fats

21g(36%)

Interactive Servings Scaler

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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