Carrot Soup Recipe

Carrot soup is made by blending together cooked carrots, onion, potato and ginger. This is a great way to use up carrots lurking in the refrigerator. This is usually served as a thick soup but you can adjust the consistency according to your liking. You can use a piece of bottle gourd instead of potato as a thickener. Also cream or sour cream can be added to it, if you like your soup creamy. A bowl of this mildly flavoured Carrot soup makes for a scrumptious light meal.  Carrots (Gajjar), Onion, Potato (Aloo), Celery, Ginger, Coriander Powder (Dhania), Whole Black Peppercorns, Vegetable stock, Extra Virgin Olive Oil, Lemon wedges   5 Carrots (Gajjar) , peeled and chopped 1 Onion , sliced 1 Potato (Aloo) , cubed 1 Celery , chopped 1 inch Ginger , peeled and chopped 1 teaspoon Coriander Powder (Dhania) 2 teaspoons Whole Black Peppercorns , crushed 3 cups Vegetable stock 2 teaspoons Extra Virgin Olive Oil 1 Lemon wedges     10   15     To begin making the Carrot Soup recipe, first heat oil in a saucepan.Add the onion and sauté for a minute. Add the coriander powder and sauté for a few seconds.Add the ginger, celery, carrots and potato. Sprinkle some salt and mix everything well.Add 2 cups of stock, cover the pan and cook till the carrots and potatoes becomes soft. Cool it down and puree in a blender.Pour back the puree into the saucepan and heat. Adjust the consistency using the leftover the stock. Add pepper and boil for 1 to 2 minutes.Serve into individual bowls, squeeze some lime juice (if using) and serve immediately.Serve Carrot Soup with Smoked Tofu and Grilled Vegetable Salad for a light and healthy dinner.