Saturday, September 28, 2013

Cream of Carrot Soup

Its been a couple days since I posted anything on the blog. Things don't always happen as planned, especially, if there is a kid in the equation. My poor baby has been going through a bad case of the stomach bug. Apparently, it is a common illness if a kid attends daycare. I can't believe its so easy to catch on such's her 2nd round in the past month and a half. It has her completely drained out. Doctors have nothing to say except to be prepared for some sort of sickness (mostly cold and stomach bug/flu) every month. Really??? Its hard enough to see your kid go through any kind of illness and to add to it, having to go through it every month!!! God save me and the little one!! Unfortunately. there isn't any way out of this, hopefully, she'll grow out of it soon.

Anyway, coming back to my Mofo posts, it is a bit disappointing that I will not be able to complete my Mofo with 20 posts but I'll try and post as many as I can, for the remainder of this month.

Carrot has been a staple ingredient in our house, especially for my daughter. Every time, I make some sort of indian dal or khichdi (toor or masoor dhal, rice and veggies with spices) for her, it usually has carrot along with some other veggies.  In India, 'Gaajar Ka Halwa', a popular sweet dish, is made using grated carrots, milk, sugar, nuts and clarified butter. Who doesn't like a carrot??? Its crunchy, sweet and healthy too.

Carrots have a natural sweetness which makes it a great snack for everyone. It is rich in antioxidants, vitamins and fiber. This low-calorie vegetable is loaded with beta-carotene which converts to vitamin A when consumed (FYI, deeper the orange color of the carrot, more the beta-carotene). Most commonly available carrot is of orange color, but there are other varieties and colors too. Did you know that recent studies at Harvard University suggests that people who eat more than 5 carrots per week are less likely to suffer a stroke when compared to those that ate just 1 carrot a month?? Need I say more?

So, here's my Mofo Post 9, Cream of Carrot Soup. The best part is that its creamy without any cream in it. Wondering how??? The secret is OATS!! Long time ago, I read an article online that mentioned about substitutes for healthier options which had oats for cream based soups. Now, what better time to try it out than Mofo? Easy, healthy and delicious bowl of creamy carrot soup.  Enjoy!!


1 medium onion, finely chopped
3 cloves garlic, minced
3/4 - 1 tbsp fresh ginger, finely grater or minced + 2 tsp ginger juice 
1 lb carrots, peeled and diced (approx. 2 3/4 cup)
1 1/2 tbsp extra virgin olive oil
1/4 - 1/2 tsp crushed red pepper (optional), adjust to taste
2 1/2 tbsp rolled oats
3  cups water (or vegetable broth)
Salt and Pepper, to taste


In a stock pot or dutch oven, heat oil over medium heat. Add onions, garlic and crushed red pepper (if using). Sauté until the onions are soft, for 4-5 mins.

Add carrots and grated ginger and cook for 5 mins. 

Add water (or broth), salt, pepper and rolled oats to the pot and stir well. 

Bring to a boil, reduce to medium-low and simmer for 20-25 mins until the carrots are tender. The soup will slightly thicken.

Note: You can use a pressure cooker to prepare the soup. On medium heat, cook for 3-4 whistles until carrots and other ingredients are tender. This process is much faster when compared to cooking in a stock pot/dutch oven.

In a food processor or blender, pour the soup and blend until creamy. If it is too thick,  add water or broth, for desired consistency.

Simmer the creamy soup for 4-5 mins and add ginger juice (grind the ginger with little water), if using. Check seasoning and adjust to taste. If desired, you can add 1/2-1 tsp lemon juice. 

Garnish with a dollop of non dairy yogurt or sour cream and a sprinkle of freshly chopped dill or parsley. Serve hot with a simple grilled cheese toast.

Makes 3-4 servings.

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