Creamy Carrot Ginger soup

A creamy soup on a tired evening or a clear soup on a rainy day or a chunky soup on a hungry day! It is always a super food and something which can be prepared without prepping much. This soup is a combination of a creamy consistency, vegetables like carrots and potato and a hint of spice.

The spicy flavour comes from the addition of turmeric and ginger. It also gives a nice yellow colour to the whole soup which I love! The ginger adds a strong flavour to the otherwise sweet carrot. Potato helps to provide the creamy consistency to this soup which balances the spiciness as well.

You can omit the potato if you do not like the addition. Just add the carrots and the rest of the ingredients and it should still be yummy. Hoping on to the recipe quickly. This serves easily 3-4 people.

Ingredients:

Carrot - 2 or 3
Potato - 1
Ginger - 1 inch
Onion - 1 small
Garlic - 4
Butter - 1 tbsp
Salt - as per taste
Pepper powder - 1 tsp (or) 5 peppercons
Turmeric powder - a pinch
chili powder - a pinch
Water - as required

Recipe:

Clean the carrots, ginger and potato. Peel the skin if required. Dice the onions and the ginger/garlic. Cut the carrots and potato into small pieces. Boil it till it is done in a big pot with water. Do not throw the water as you can add it finally to thin the soup.

Take another vessel and once it is heated, add some butter. Then, add the onions, ginger and garlic. Let them fry a little and then add the boiled potatoes and carrots. Add on some salt for taste. Add the powders one by one - pepper powder, turmeric powder and the chilli powder. Give it a nice mix. Make sure not to burn the bottom.

Once it is nicely mixed and in heat for 2 minutes, remove it and let it cool. Once cooled, blend it into a smooth puree and add the remaining water to match your consistency. Bring it to the pot and let it simmer for about 10 minutes. Your creamy soup is ready to be relished.