Carrot Pumpkin and Almond Soup

Name: Carrot Pumpkin and Almond Soup
Total time: 2400 s
Yield: 6 people
Cuisine: Indian
Ingredients: 200 Gm Carrots; 150 gm Pumpkin (skin removed); 1/2 cup Almond Flour; 1.5 cup Vegetable broth or Lentil broth approximately; 1 Onion finely chopped; 1 tbsp Olive oil for sauteeing; 3-4 Garlic cloves finely chopped; 1 tsp Black Pepper Powder; 1/2 inch Ginger; 3 Birds eye chilli or any other variety of red chilli( fresh one; 1/2 tbsp Lemon juice

Rajni @Rajjoskitchenn

This soup is a nourishing soup full of Asian flavours. In this part of India, it is summers all the time, so I get about a month to enjoy warm soup.
In this recipe I have used Almond flour which gives the soup body, and also enhances its nutrition, Almonds are full of good fat. By adding Almond flour, cream need not be added, thereby making this a Vegan soup. If Almond flour is not readily available, a handful of almonds can be blanched and ground to a paste.

Pumpkins give a robust colour to the soup and a nice texture, too. Other squash vegetables can also be used in place of pumpkins. I see that most people find eating carrots a task. Getting children to eat this vegetable is a bigger task. This soup is a great way to sneak in carrots into your diet.

Theme E book challenge

#Win #Week9 #souprecipes #carrotsoup #asiansoup

Theme E book challenge

#Win #Week9 #souprecipes #carrotsoup #asiansoup

Rajni @Rajjoskitchenn

Theme E book challenge

#Win #Week9 #souprecipes #carrotsoup #asiansoup

Theme E book challenge

#Win #Week9 #souprecipes #carrotsoup #asiansoup

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Ingredients

40 minutes

6 people

200 GmCarrots
150 gmPumpkin (skin removed)
1/2 cupAlmond Flour
1.5 cupVegetable broth or Lentil broth approximately
1Onion finely chopped
1 tbspOlive oil for sauteeing
3-4Garlic cloves finely chopped
1 tspBlack Pepper Powder
1/2 inchGinger
3Birds eye chilli or any other variety of red chilli( fresh one
1/2 tbspLemon juice

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Steps

40 minutes

1

Dice the carrots, and cut the pumpkin to big chunks. Put them both in a microwave safe vessel(I used my silicone baking tray), and microwave on high for 7 minutes or until both the vegetables turn soft. Alternately cook them over the stove top until soft. Cool completely. Reserve the cooked water(broth), and puree the vegetables in a blender.
2

Now take the ginger and the birds eye chilli/ fresh red chilli, in a blender jar and blend. Add 2 tbsp water and blend again to a paste. Keep aside.
3

Now to a pan add the Olive oil or any neutral oil and heat. Add the garlic and onion and saute until the onion turns transparent. Take care that the onion does not change colour or turn brown. This would change the taste of the soup completely. Now add the pureed carrot and pumpkin to the pan.
4

Stir the mixture, and add the blended ginger and chilli paste to the pan. Stir everything together again. Add salt as per taste, followed by the broth(reserved water or any other broth). Simmer for 5 minutes over a low flame
5

Now add the Almond flour/ almond paste, and stir well so that no lumps are formed. Add the pepper powder, add more water or broth to adjust consistency if required, and let it simmer another 5 minutes. Now add the lemon juice and turn off the flame. Serve the soup hot with your favourite bread or salad to make a delicious meal.