Creamy and Healthy Carrot Soup

Name: Creamy and Healthy Carrot Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2.5 cups carrots, chopped; 1 cup chickpea, boiled; 1 tbsp garlic, finely chopped; 2 tsp ginger, finely chopped; 1/2 cup onion, chopped; 1/4 tsp turmeric powder; 1 tsp cumin powder; 1/2 tsp black pepper; to taste Salt; 1 tbsp olive oil; 2 cups water, more as needed; 2 tbsp lemon juice; 1 tbsp chopped almonds, peeled; as needed Toasted almonds; 1 tbsp olive oil; Pinch pepper; to taste Salt

Sneha Paul @cook_13831724

Lucknow

#myhealthykitchen
Silky smooth carrot chickpea soup is a delicious and nutritious meal for a weekday dinner. In this recipe, the carrots and chickpeas are cooked together with onion, garlic, ginger and a few spices before being pureed into a velvety thick soup.

Sneha Paul @cook_13831724

Saved

Ingredients

40 minutes

4 servings

2.5 cupscarrots, chopped
1 cupchickpea, boiled
1 tbspgarlic, finely chopped
2 tspginger, finely chopped
1/2 cuponion, chopped
1/4 tspturmeric powder
1 tspcumin powder
1/2 tspblack pepper
to tasteSalt
1 tbspolive oil
2 cupswater, more as needed
2 tbsplemon juice
1 tbspchopped almonds, peeled
as neededToasted almonds
1 tbspolive oil
Pinchpepper
to tasteSalt

Saved

Steps

40 minutes

1

In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
2

Then add ginger and cook for about 2-3 minutes.
3

Add onions and cook until translucent.
4

Add the chopped carrots, cumin powder, turmeric powder, black pepper and salt. Mix. Cook for 8-10 minutes or until the carrots begins to soften.
5

Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
6

Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
7

Turn the flame off and allow it to cool down.
8

Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
9

To make the toasted almonds, heat olive oil on medium flame. Add peeled and chopped almonds, pepper and salt. Mix well and cook until it turns slightly golden.
10

Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.