Friday, February 12, 2010
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.