ahmi

Its been a long time since i made a recipe post. Life goes on as usual, but not my mind. I had and i still have severe mood swings, which made me stay away from online for a while. i always feel breaking the ice is one crucial point to go ahead with challenges. Today, this moment i decided to break the ice with my blog!! here i dusted down this carrot soup post from draft and presenting here.
Hope to Cook and Blog More in this Summer Holidays! Wish me Lots of Strength and Hope Your Wishes Pushes me furthur!!!


Summer is here. Chennai is super hot now.  I made this carrot soup in winter, but posting it now in hot summer. When i saw these carrots with its leaves on, i couldn't resist to pick one bunch. two years back, when we were in Ooty, we traveled to avalanche. on route there were so many carrot fields, we stopped in between and got fresh carrots right from the fields. we even spotted two carrot cleaning machines which cleaned the mud and cleaned the carrots thoroughly.
In Chennai, we can rarely find these root vegetables with its leaves. when i spotted, i got a bunch a tried this soup recipe from BBC Good Food book.

Ingredients:

Carrots - 3 or 4 (small sized ones or few baby carrots)
Onion - 1
Thai Red chilly - 1/2 ( remove the seeds)
Potato - 1
Garlic - 2 cloves
Ginger - 1' inch
Vegetable stock - 200 ml
Spices - cinnamon, star anise and lemon grass
Butter - 1 tsp
Madras curry powder / sambhar powder - 1/2 tsp
Coconut cream - 2 tsp's

Method:

Heat a pan, add butter, spices, ginger, garlic, red chilly and saute the onions, carrots and potato.
Add the vegetable stock to the pan also add madras curry powder 1/2 tsp. cover the pan and cook the vegetables in medium flame for about 12 minutes. then remove the whole spices cinnamon, star anise. Let the vegetables get cooled down. Then grind them smoothly. Again heat the soup. Add salt to taste and serve the soup warm with coconut cream on top.


Notes:

I used Maggie veg stock cube to prepare vegetable stock.

Half of a Thai Red Chilly will add lots of spice to the soup. make sure to remove the seeds of the chilly.

Serve either with coconut milk  or fresh cream.