15 October, 2019
DATES CARROT SOUP
Yet another soup recipe without using either onion or garlic in it. Of late I’m inclined towards making more and more kinds of soup, which energises and nourishes us at the same time. Very recently I had posted my kind of carrot soup recipe, which everyone liked at my place and now I’m here to share one more kind of my own way of making carrot soup. I have not used any onion or garlic in this recipe too (actually we don’t like onion in any soup and garlic we never consume). I have put the healthy ingredients in it, which is very much suitable for people of all the age group. It is so healthy and tasted out of this world….too yummy. This soup tastes little more on sweeter side, so adjust the quantity of dates if you wish, but we liked it as such.
You can also find dates and sesame seeds Paratha/Pooran poli, raw dates milk shake , sweet chutney here.
Some other soup recipes here on my blog are – ragi soup , sabudana/sago soup , sweet corn-vegetable soup , pineapple soup , watermelon soup , rasam soup
Some other recipes using carrot – carrot chutney , carrot sweet paratha , winter carrot chutney , carrot akki rotti , carrot almond milk shake , carrot juice , carrot kesari , carrot saaru/rasam , beet-carrot paneer curry , carrot jaggery halwa , carrot custard pudding , winter carrot kesari , carrot poori , spicy carrot rice , carrot ottu shavige , beans-cabbage-carrot instant matwadi palya , carrot lentil payasa , carrot yellu ragi rotti
Ingredients : measuring cup used – 250 ml, servings – 4
- Carrot (diced)- 1 cup
- Tomato – 1/2 cup
- Dates/Kharjura/Khajur (chopped) – little less than 1/2 cup (adjust)
- Ragi flour – 1 tbsp + 1/2 cup water
- Water – 3 cups
- Ginger – 1 tbsp
- Curry leaves – 20 nos.,
- Black pepper corns – 1 tsp
- Salt – to taste (I have put little less than 1 tbsp)
- Butter – 1 tsp (freshly home made)
PROCEDURE :
- Boil 2 cups of water in a pressure cooker, add in diced carrots, tomato, dates, ginger, black pepper, curry leaves and salt one by one, cover the lid and cook until 2 whistles
- Transfer to the mixie jar once the pressure is released completely and blend into a smooth paste and then transfer to a vessel/container, use remaining 1 cup of water to rinse the lid & jar of the mixie and put it also into the vessel/container and let it boil
- Stir 1 tbsp of ragi flour in 1/2 a cup of water and pour this mixture to the boiling soup in the vessel/container and stir continuously (you need to stir continuously else the ragi will stick to the bottom)
- Once boiled remove from the heat, add in butter and serve hot
