Gingered Carrot Soup For T & C

For this month’s edition of Taste and Create, I was paired with Min of Bad Girl’s Kitchen. This is the second time were are trying out recipes from each other’s blog.I had bookmarked this recipe earlier but found time to make it now.

This carrot soup is really creamy and thick and very filling. The addition of cashew to this soup takes the soup to another level!

I used:
Recipe Source:Bad Girl’s Kitchen

Carrots – 2 large, peeled and roughly chopped
Ginger – 1 1/2 tablespoons
Cashew,roasted- a handful
Onion- 1 ,peeled and roughly chopped
Garlic-2 pods, minced
Roasted cumin powder- 1/4 teaspoon
Roasted fennel powder- 1/4 teaspoon
Chili powder- 1/2 teaspoon
Oil-1 teaspoon
Salt to taste

To garnish – Fried ginger julienne

1. Heat oil in a pressure cooker and put in onion,ginger and garlic.Saute for a couple of minutes
2. Put in the carrots and add 2 cups of water , salt and pressure cook for 2 whistles or till the carrots are soft.
3. Cool and puree [with the liquid used to cook it] along with the roasted cashews.
4. Transfer the the puree onto a pan and bring the soup to a boil.
5. Put in cumin powder, fennel powder, chili powder.
6. Remove from heat and serve garnished with fried ginger julienne.

Note:

• Adjust the quantity of ginger to suit your taste
• Chili powder is not used in the original recipe. I added it to spice it up a little.
• The original recipe uses lemon juice in the last step. I forgot to add it.But the soup tasted delicious.
• Serving the soup with fried ginger is option but it makes the soup visually appealing.
• Butter can be used instead of oil to saute the vegetables.
• The soup I made was very thick[as you can see in the picture]increase the quantity of water for a thinner version of the soup.