Nutty, sweet and oh-so-yummy just about sums up this soup. The combination of carrot and cumin is a match made in heaven.
This soup is easy-to-make, vegan, nutritious and tasty. Since the soup is cooked in a pressure cooker, it retains a lot of flavour without compromising on the nutrition. It is Vitamins and fibre-rich. This orangey goodness is great as a meal accompaniment or on its own.
Carrots – 4, peeled and roughly chopped
Onion – 1, peeled and roughly chopped
Garlic – 4 cloves, peeled and roughly chopped.
Celery (optional) – 1 stalk, roughly chopped
Cumin seeds – 1 tspn.
Cumin powder – ¼ tspn.
Coriander powder – ¼ tspn.
Turmeric powder – 1 pinch
Chilly powder – 1 tspn.
Oil – 1 tblspn.
Stock/water – 4 cups
Salt and pepper – To taste
Heat a pressure cooker, add the garlic and onion. Sauté the veggies.
Toss in the celery and carrots. Give it a good mix.
Add the dry spices, and mix well.
Pour the stock.
Cover the cooker, and allow it to cook for 3 whistles.
Allow the pressure to settle.
In the meanwhile, heat a pan.
Add the cumin seeds, and toast them until they turn brown. Ensure it does not burn.
Keep the toasted cumin seeds aside.
Open the pressure cooker, and using a stick blender, make a smooth soup.
If you do not have a stick blender, allow the soup to cook before you blend it.
Before serving, season with the toasted cumin seeds, salt and pepper.
- If you don’t have/use a pressure cooker, cook the soup in a pot. The cooking time, however, may be longer.
- Add/omit ingredients depending on your preference.
- Spices like nutmeg and bay leaf add a beautiful flavour to the soup.
- This soup is vegan-friendly; if you don’t have dietary restrictions, add cream or yoghurt to the soup for thickening.