Carrot Soup / Cream of carrot soup

This carrot soup is colourful, refreshing and full of nutrients; a soup perfect for winter months! Though I have tried several soup recipes; this is the first soup post in my blog!

Do try and give your feed back!

                   

PREP TIME

15  mins

COOK TIME

15 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for  Carrot Soup

Recipe type: Soup

Serves - 3 to 4(approximately)

Ingredients:

Carrots (medium seized) - 3 (chopped roughly)
Cauliflower - 3 to 4(small individual florets)
Garlic - 2 to 3 cloves (chopped)
Onion - 1 medium (finely chopped)

Water / Veg stock / Chicken stock - 2 cups
Salt - to taste
Pepper powder - as required
Butter / Olive oil - 1 tbsp
Cream - 1 tbsp
If you felt the soup is thick either you can add milk or water to dilute.

Carrot Semiya Payasam / Carrot Vermicelli Kheer

My best wishes to you for good health, happiness, prosperity & peace to prevail on your life during this new year 2017 and beyond.

I would like to express my sincere gratitude for those who have encouraged me throughout the year by their likes and comments which indeed is a booster for any blogger. 

Here is a tasty treat to celebrate your successes of 2016 and to welcome another successful year 2017.

Though I prepare carrot kheer quite often, addition of vermicelli is a twist that really gives a nice bite to this dish.

                                            

PREP TIME

15 min

COOK TIME

25 mins

TOTAL TIME 

35 mins

                                                                                                                                                   

Recipe for Carrot Semiya Payasam / Carrot Vermicelli Kheer

Recipe type: Dessert

Cuisine: Indian

Serves: 6 to 8 (approximately)

Ingredients: 

Carrots - 6 to 8 (medium sized)
Vermicelli (semiya) - ¼ cup
Sugar - ¾ to 1 cup (Adjust according to your taste)
Milk – 3 to 4 cups
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - to cook vermicelli (Amount of water will vary according to the variety of vermicelli used)

Carrot / Gajar Halwa

Wishing you all a Happy and Prosperous New Year 2013!!!!  My sincere thanks to all those who encouraged and motivated me so far through their likes & comments!

Let me start this year with a sweet dish! Carrot Halwa is one of the popular, delicious and nutritious dessert of Indian cuisine. Carrot halwa easy to make and is a combination of milk, carrots nuts and sugar. 

 
Ingredients:

Carrot – 3 cup
Milk - 2 ½ cup
Sugar- 1 cup
Cardamom powder – ½ tsp
Cashew and pistachios - 5 to 6 piece each (chopped)
Ghee- 2 to 3 tbsp

Directions

Wash, peel and grate the carrots.

Roast the cashews and pistachios with ghee in a separate pan and keep aside (Reserve some for garnishing).

Heat ghee in a heavy bottomed pan; add the grated carrots and sauté till it becomes soft (It will take approximately 5  minutes).

Add milk and cook on medium heat till it evaporates and become thick. After that add sugar, cardamom powder and roasted nuts. Stir well and add the remaining ghee in between the process.

Once the halwa starts to leave the sides of the pan, transfer it to serving bowl and garnish with remaining nuts.

Serve warm or chill. I have seen restaurants serving warm carrot halwa with vanilla ice-cream.

Note:

Adjust the sugar quantity according to your taste.