How To make Spiced Carrot & Orange Soup
Ingredients
2
pound
carrots, thinly sliced
2
tablespoon
peanut oil
2
cup
onions, chopped
2
each
celery stalks, diced
4
cup
water
1 1/2
cup
orange juice, fresh
1/4
cup
dry white wine
1
teaspoon
cumin, coriander, ginger
1/2
teaspoon
nutmeg
1
cup
soymilk
1
salt & pepper
3
tablespoon
parsley, fresh, minced
3
tablespoon
scallions, minced
Directions:
Reserve & set aside 1/2 lb carrots. Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & spices. Bring to a boil, cover & simmer over moderate heat till vegetables are tender. Puree till smooth. Return to a low heat & stir in enough soymilk to give a medium thick consistency. Season to taste & let stand several hours before serving.
Just before serving, steam reserved carrots till tender crisp & stir into soup with parsley & scallions. Serve hot.
How To make Spiced Carrot & Orange Soup's Videos
Carrot and Orange Soup
A lovely tasting recipe to savor the sweet taste of locally grown carrots
CARROT AND ORANGE SOUP
Ingredients
Olive oil 1 teaspoon (you can use any oil)
Ginger chopped 1 teaspoon
Water ½ cup
Carrot chopped finely 1 tablespoon
Coriander leaves with soft stems 1 tablespoon
Orange juice ½ cup
Carrot puree of 3 (chop them add 1 cup water and blend and sieve it)
Black pepper powder 1 teaspoon (use as per taste)
Maida slurry (1 tea spoon maida add 2 teaspoon water. Mix it well)
You can add 1 green chilli chopped to make it spicy
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How to make Carrot and Orange Soup
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Spicy Carrot Soup | Sanjeev Kapoor Khazana
Thick flavourful spicy soup made with fresh carrots.
SPICY CARROT SOUP
Ingredients
4-5 carrots, blanched and pureed
2 tablespoons olive oil
1 small onion, finely chopped
2 celery stalks, finely chopped
2 cups vegetable stock
2 tea bags
½ teaspoon black pepper powder
Salt to taste
½ cup coconut cream
1 inch ginger, cut into juliennes
1 teaspoon paprika powder
Method
1. Heat 1 tablespoon olive oil in a deep non-stick pan, add onion and sauté till translucent. Add celery and sauté for half a minute.
2. Add vegetable stock and bring to a boil. Add tea bags and boil for a minute. Discard the tea bags.
3. Add carrot puree and mix well. Simmer for half a minute.
4. Add pepper powder, salt and mix well. Simmer for 2 minutes.
5. Add coconut cream and mix well. Cook on low heat, stirring continuously.
6. Transfer the soup in a serving bowl.
7. For tempering, heat remaining olive oil in a non-stick pan, add ginger and sauté for a minute. Add paprika powder and mix well.
8. Pour the tempering over the soup and serve piping hot.
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Iced Carrot and Orange Soup | Sanjeev Kapoor Khazana
Delicious cold soup made with a combination of fresh carrots and oranges.
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