22 October 2013

Carrot Ginger Soup for A New Start

Aah how times have changed! From the pursuit of the next gourmet recipe to create, to now scouting the web for healthy food options for the baby! This new phase still allows me to experiment with my love for cooking, but now with a whole new audience! Baby A! I enjoyed this soup as much as the baby did.

Simple, easy carrot ginger soup

Carrots - 4, peeled and diced into medium sized cubes
Onion - One large, chopped
Butter/ oil - 2 tbsp
Ginger - 2 tbsp
Cumin seeds - 1 tsp
Water - 6 cups

In a heavy-bottomed saucepan, add the butter and cumin seeds and roast till they splutter. Add the onions and fry till translucent. Don't brown them.  Add the carrots, ginger and water, cover and cook on medium heat for about 20 mins or till the carrots are tender. Take off the heat.

When cooled, use an emersion blender or transfer carrots to a blender and puree till smooth.

Enjoy soup with a little cream or as is.


1 comment:

Kritika said...

I love this "Baby Food" section and going to need to refer to it soon too!