Main Ingredients

  • ▢1 tablespoon oil – sunflower or extra virgin olive oil. butter can also be substituted

  • ▢½ cup chopped onions or 1 medium-sized onion or 60 grams onion

  • ▢½ teaspoon chopped garlic or 2 to 3 small to medium-sized garlic cloves

  • ▢400 grams carrots or 0.9 pounds carrots or 2.25 cups chopped carrots or 8 to 10 small to medium-sized carrots – diced or cubed

  • ▢2 tablespoons chopped celery

  • ▢½ teaspoon cumin seeds

  • ▢½ teaspoon salt or add as per taste

  • ▢2.5 cups vegetable stock or water

  • ▢¼ to ½ cup water – while blending, optional

  • ▢¼ to ½ teaspoon freshly crushed black pepper

  • ▢1 to 2 teaspoons chopped parsley or chopped cilantro (coriander leaves)

  • ▢¼ teaspoon lemon juice – optional

For Garnish

  • ▢1 teaspoon chopped parsley or chopped cilantro (coriander leaves)

  • ▢⅓ cup bread croutons – optional

Instructions Cooking Carrots

  • In a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low heat. Add chopped onions and chopped garlic.

  • Sauté on a low to medium-low heat till the onions soften.

  • Add chopped carrots, celery, cumin seeds and salt. Mix well.

  • Pour the vegetable stock or water. Stir and mix again.

  • Cover pot with a lid. Simmer on a low or medium-low heat till the carrots become tender.

  • When simmering, do check a couple of times to see if the liquids have dried or not. If the liquids have dried, then add ¼ to ½ cup more of hot veg stock or hot water.

  • Check a few pieces of carrots with a fork or knife. The fork or knife should be able to pass easily from the carrots.

  • After the carrots are cooked, switch off the heat. There will be some liquid in the mixture. Let this liquid remain as we will use these liquids when blending the carrots. Let the soup mixture become warm or less hot.

Making Carrot Soup

  • Add the entire mixture with the liquids in a blender or grinder. You can even use an immersion blender to blend the carrots.

  • Blend to a smooth puree. While blending, add ¼ to ½ cup water (at room temperature) depending on the thickness you prefer in the soup.

  • Place the entire pureed carrots in the same pan or pot.

  • Keep the pan on stove-top and simmer till the soup gets hot. Stir at intervals. If the carrot soup looks thick, then you can add some more hot water or hot vegetable stock.

  • When the soup becomes hot, season with black pepper and chopped parsley. Mix well and switch off heat. Instead of parsley, you can even use fresh cilantro leaves (coriander leaves) or fresh basil.

  • This is an optional step. For some light sour notes in the soup, you can add ¼ teaspoon lemon juice.

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