Thursday, February 25, 2010


Here is another shower of awards. Thank you friends for the lovely tokens and your feedback. This is what keeps me on heels.
I would like to thank the following blogger buddies for showering me with the lovely awards. Do checkout their wonderful blogs for exciting recipes and yummy bites if you havent already done so.

Priya from Priyas recipes for this lovely award, on celebration of her 200th post. It must feel really great celebrating the milestone.

Thanks to Aruna from Veggie Paradise for the Smart food blogger Award

Thanks to new friend  Aruna Devi from Aruna's Tasty Bites for showering smart food blogger award and more Tokens OF AppreciationS.

I would like to share these with all my blogger friends with wonderfull posts out there. Please accept these friends.

Friday, February 12, 2010

Warm and Vibrant Carrot Soup on the Snowy Day

With the snow pouring in on us, over and again last few days, warm comforting dishes are on the mind. Here is a quick, easy and healthy carrot soup we enjoyed with my family this week. I otherwise have hard time getting my kids to eat carrots. This soup however worked wonders with creamy carrots incorporating gingery flavor, lemon juice blended in for the tang. Garnish with fresh parsley and a hint of rosemary makes it even more aromatic. Kids verdict - Yummy:-) Try it.. It sure is a delight.

1 lb Carrots cubed
1 cup chopped celery hearts
1 sq inch piece of fresh ginger
1 medium size onion thinly sliced
1 tbsp butter (oil for vegan version)
1 tsp red pepper powder (adjust according to your taste)
1 tsp garlic paste
2 tbsp lemon juice
2 tbsp parsley
1 Tbsp chopped rosemary for garnish
Salt to taste
2 tbsp sour cream (skip for vegan)

Begin by boiling the carrots, celery and ginger together with 4 cups of water in a large pot (or in a cooker for a quick recipe)
When the carrots are tender set aside for a few min. to cool a bit. Remove the veggies into a blender using a slotted spoon with little bit water and save rest of the stock for later. Puree until smooth and set aside.
Heat butter (or oil for a vegan version) in a large pot, add the onions, red pepper powder and garlic paste and sauté until the onion are slightly golden.
Add the puree and mix well. Now add the stock to desired consistency and adjust the salt. Cook on simmer until it thickens a little. Stir in sour cream and mix well (skip for the vegan recipe).
Garnish with chopped parsley, a dollop of sour cream and rosemary to top off.

Your hot bowl of soup is ready to go… Enjoy!

This is my entry to the event Healthy inspirations event -Soups, hosted by Usha at Veg inspirations.
Now award time again-- I would like to thank Kitchen Queen from Khatta Meetha Teekha for sharing this award with me. Thanks so much KQ for this lovely token and sorry for the delay in posting it dear.
I would like to share it with Tina, Animisha, Priya and Malar. Please accept it friends.
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