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Indian Vegetarian Recipes

Carrot soup

https://www.vegrecipesofindia.com/carrot-soup/

Carrot soup made easy with a recipe that gives you a delicious one pot, creamy and thick soup which you will be making again and again. the recipe is also vegan and gluten-free.

soups are our comfort food and i make them with various veggies. i have shared many soup recipes earlier and i will be sharing a few more. i have also shared a variation of carrot soup with ginger – carrot ginger soup.

this carrot soup is the one which i make either with orange carrots or red carrots. sometimes i make the soup in the instant pot. in the recipe card, i have mentioned details on making the soup in the instant pot.

about this carrot soup

1. one-pot method: sauté and cook everything in a pot. makes the method of making the soup very easy.

2. flavor profile: the ingredients used in the recipe match the flavor profile of the carrots. the earthy flavor of carrot is balanced with the sweetness of onions, slight pungency of garlic, the herbal aromatic flavor of celery stems and the warm flavors of cumin.

3. cooking method: can be made on stove-top as well as in an instant-pot and even in a pressure cooker.

4. stock vs water: vegetable stock can be replaced with water and vice versa. though i must say that a homemade vegetable stock imparts a complex yet lovely taste to the soup.

5. consistency and taste: creamy, smooth and thick. sweetish tasting soup with hints of sourness from the lemon.

6. dietary considerations: vegan, gluten-free.

How to make carrot soup

1. in a thick bottomed pan or pot, heat 1 tablespoon sunflower or olive oil. add ½ cup chopped onions and ½ teaspoon chopped garlic.

2. sauté on a low to medium-low flame till the onions soften.

3. add 2.25 cups chopped carrots and 2 tablespoons chopped celery.

4. sprinkle ½ teaspoon cumin seeds and ½ teaspoon salt or add as per taste.

5. mix well.

6. pour 2.5 cups vegetable stock or water. i have here added homemade vegetable stock. even water can be added instead of a veggie stock.

7. stir and mix again.

8. cover the pot with a lid. simmer on a low or medium-low flame till the carrots become tender.

9. 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.

10. check a few pieces of carrots with a fork or knife. the fork or knife should be able to pass easily from the carrots.

11. after the carrots are cooked, switch off the flame. there will be some liquid in the mixture. let this liquid remain as we will use the liquids when blending the carrots. let the soup mixture become warm or less hot.

12. add the entire mixture with the liquids in a blender or grinder. you can even use an immersion blender to blend the carrots.

13. blend to a smooth puree. while blending, add ¼ to ½ cup water depending on the thickness you prefer in the soup.

14. place the entire pureed carrots in the same pan or pot.

15. keep the pan on the 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.

16. when the soup becomes hot, season with ¼ to ½ freshly crushed black pepper and 1 to 2 teaspoons of chopped parsley. mix well and switch off the flame. instead of parsley, you can even use fresh cilantro leaves (coriander leaves).

17. this is an optional step. for some faint sour notes in the soup, you can add ¼ teaspoon lemon juice. i feel lemon juice slightly balances the earthiness and sweetness of carrots. but if you are not fond of any tangy or sour taste in a bowl of carrot soup, you can skip this step. any leftover soup can be refrigerated and then warmed up before serving. if the soup becomes very thick, then add some water and reheat it.

18. serve carrot soup in bowls or mugs. garnish with some parsley or cilantro (coriander leaves). top with some bread croutons if you like. bread croutons really taste good in this soup. to make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). when toasted chop them in cubes. enjoy a comforting creamy carrot soup.

More soup recipes

Many of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Carrot Soup

Carrot soup. a delicious one pot, creamy and thick carrot soup that you will be making again and again. the recipe is also vegan and gluten-free.

Servings (change the number to scale):3

(1 CUP = 250 ML)

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)
  • cup bread croutons – optional

Cooking carrots

  • in a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low flame. add chopped onions and chopped garlic.
  • sauté on a low to medium-low flame till the onions soften.
  • add chopped carrots, celery, cumin seeds and salt. mix well.
  • pour 2.5 cups vegetable stock or water. stir and mix again.
  • cover pot with a lid. simmer on a low or medium-low flame 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 flame. 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.
  • when the soup becomes hot, season with black pepper and chopped parsley. mix well and switch off flame. instead of parsley, you can even use fresh cilantro leaves (coriander leaves).
  • this is an optional step. for some faint sour notes in the soup, you can add ¼ teaspoon lemon juice.

Serving carrot soup

  • serve carrot soup in bowls or mugs. garnish with some parsley or cilantro (coriander leaves). top with some bread croutons if you like.
  • bread croutons really taste good in this soup. to make croutons just toast a 1 or 2-day old bread or baguette in the oven or on a skillet (tawa). when toasted chop them in cubes and serve with carrot soup.

Making carrot soup in the instant pot:

  1. use the sauté option and sauté onions, garlic on low or normal till the onions soften.
  2. press cancel. then add carrots, celery, cumin and salt. mix well.
  3. add 2 cups vegetable stock or water.
  4. close with lid and place the valve in the sealing position.
  5. press the pressure cook button and pressure cook on high for 10 minutes.
  6. wait for 5 minutes. then after 5 minutes do a quick pressure release, by lifting the valve.
  7. let the mixture cool down a bit and then blend in a blender or using an immersion blender to a smooth puree.
  8. from the blender, pour the carrot puree in the instant pot steel insert.
  9. if the puree looks thick, then add some hot water.
  10. press cancel button. then press the button and set time to 2 minutes on normal. let the soup become warm or hot. stir at intervals.
  11. add black pepper and parsley. stir and serve.

Some more tips:

  • both red carrots and orange carrots can be used in the recipe.
  • use carrots which are fresh and tender. avoid carrots which are fibrous and hard.
  • water can be added instead of vegetable stock.
  • best to use homemade vegetable stock and not canned ones due to the high sodium content in them.
  • any neutral flavored oil can be used. you can even use butter to make a vegetarian carrot soup.
  • you can add seasonings, spices of your choice in the carrot soup. but do keep in mind the flavor and taste of carrots so that the seasonings or spices balance or bring out the best in terms of taste and flavor in the soup.
  • leftover carrot soup can be refrigerated and then warmed up before serving. if the soup becomes very thick, then add some water and reheat it.

Nutrition Facts

Carrot Soup

Amount Per Serving

Calories 110 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 496mg22%

Potassium 479mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 2g4%

Vitamin A 22299IU446%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 10mg12%

Vitamin E 3mg20%

Vitamin K 19µg18%

Calcium 56mg6%

Vitamin B9 (Folate) 32µg8%

Iron 1mg6%

Magnesium 21mg5%

Phosphorus 54mg5%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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