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Healthy Indian Carrot Soup

A simple, nutritious Indian-style carrot soup that is vegan, beginner-friendly, and ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 cups
Course: Light meal, Soup, starter
Cuisine: Indian, Vegan Friendly, Vegetarian
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups carrots (peeled and chopped)
  • 1 medium onion (chopped)
  • 2 cloves garlic (crushed or chopped)
  • 1 tsp cumin seeds or ground cumin
  • 1 tbsp oil (olive or neutral cooking oil)
  • 3 cups water (or vegetable stock)
  • to taste salt
  • ¼ tsp black pepper powder

Equipment

  • saucepan or pot
  • blender or mixer grinder

Method
 

  1. Heat the oil in a saucepan or pot over medium heat.
  2. Add the cumin seeds (or ground cumin), chopped onion and crushed garlic. Sauté until the onion turns soft and slightly golden (about 2-3 minutes).
  3. Add the chopped carrots and stir for a minute so they mix with the spices and onion.
  4. Pour in the water (or vegetable stock), add salt, cover the pot and bring to a boil. Then reduce heat and simmer until carrots are tender (about 15-20 minutes).
  5. Once carrots are soft, turn off the heat and let the mixture cool slightly.
  6. Carefully transfer the cooked mixture to a blender. Blend until smooth and creamy.
  7. Pour the blended soup back into the pot, warm gently. Add black pepper powder and adjust salt if needed.
  8. Serve hot. Optionally garnish with fresh coriander leaves or a dash of lemon juice.

Notes

You can replace water with vegetable stock for richer taste. For creamier texture, a splash of low-fat milk or unsweetened plant milk works. Store in fridge for up to 3-4 days and reheat gently.