Go Back
carrot Soup
Print

Carrot Soup Recipe

Course Breakfast, Dinner, inidan cooking, Side Dish
Cuisine American, Chinese, Mediterranean, Mexican
Keyword Carrot soup,, easy carrot soup, healthy carrot soup
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes

Ingredients

  • 3 tbsp Butter
  • 3 cardamom
  • 3 tbsp ginger
  • 1 tbsp garlic
  • 1 tbsp green chilis
  • 1 cup chickpeas
  • 1 cup carrots
  • 2 tsp salt
  • water
  • 1 tbsp coriander leaves
  • 1 tsp lemon juice

Instructions

pre preparation;

  • Soak the chickpeas for 8hrs or overnight. After that boil them in the pressure cooker for 3 whiles. Then separate the chickpeas from the water and keep them in separate bowls.
  • Wash and peel the carrots. Then cut them into big pieces. Chop the ginger, garlic and green chilis, and keep them separately.

Preparation:

  • Firstly, melt the butter in and add cinnamon to the pan and saute it for few secs. After that add the finely chopped ginger to the pan.
  • Saute the ginger and add the boiled chickpeas and carrot to the pan and add salt. Mix them together.
  • Fry them for 1 min and add water to the pan and cover the lid and cook them until the carrots become soft. Then turn off the stove and let them cool down.
  • Then transfer this mixture to the blender and make it a fine paste. Add water if it is required to make a fine paste.
  • Now melt the butter in the pan and add chopped ginger, garlic and green chilis to the pan. Saute them.
  • After that add the carrot puree to the pan and mix well along with the other ingredients in the pan.
  • Then add water( chickpeas boiled water) to the soup and boil the carrot soup until it gets thickens or until the required consistency.
  • Adjust the seasoning and add chopped coriander leaves to the soup and boil it again for 1min. Finally, add the lemon juice and give it a stir.
  • Serve the carrot soup hot.