The creamy orange Carrot Soup is to die for. The recipe is made from scratch and it can be customized. You can add cream, basil, Tofu cubes, or anything from your favorite toppings before serving.
The addition of fried tofu cubes and stirring in the soy sauce makes it rich in proteins ad thus is the healthiest meal for your day. The French Carrot Soup is considered as a jewel in the crown among all the soups. It is extraordinarily tasty and is always a preference for soup freaks.
INGREDIENTS
- 1 small-sized white Onion
- 3 medium-sized Carrots
- 3 cup cubed Pumpkin
- 2 cloves of garlic
- 3 tablespoon Extra Virgin Olive Oil
- 2 cups water
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon curry powder
- 1/2 tablespoon paprika
- 1/2 tablespoon ground pepper
- 1/2 tablespoon salt
- 1/2 tablespoon ginger powder
For Topping
- 1 block firm tofu in cube
- 1 tablespoon extra virgin olive oil
- 2 tablespoon soy sauce
- Fresh Basil
Method to make delicious Carrot Soup
- Keep the heat medium on the stovetop and heat a clean large sized pan. Squeeze some olive oil and wait for it to get heated.
- The basic step before we start is to chop the veggies. Chop the onion and dice the carrots. Also, chop the garlic.
- Once the oil is hot enough, add the diced carrots and pumpkin to the heated oil and fry for 10-15 minutes until softened. Also, add the onions and garlic at the same time.
- The next step is to add relish to your mixture by seasoning it. For seasoning, the carrot mixture, add turmeric powder, salt, pepper, paprika, and ginger powder in the end.
- Before covering the pan, pour water into the pan and cover with the lid. Simmer the mixture for half an hour to convert the liquid into a spicy soup.
- Cook for 15-20 minutes to confirm that the veggies are tenderized.
- Once cooking is done, pour the soup into a food processor and blend it. Blend until it turns smooth and creamy.
- Your soup is done for serving. Only toppings are left which you will do according to your choice.
- Fry the tofu cube with olive oil in the pan and also stir soy sauce in it after removing it from the heat.
- Serve your carrot soup in small serving bowls.
FAQs?
How to store the carrot soup?
You can store the leftover carrot soup by pouring it in the air-tight container for about 5 days. Also, you can use zipper bags to freeze for about half a year. Reheat before reuse.
For how many times you can reheat the leftovers?
You should not reheat the leftovers again and again. Reheat it only once. Again and again, reheating the soup may lead to food poisoning.
Carrot Soup Recipe ESO
Ingredients
- 1 small-sized white Onion
- 3 medium-sized Carrots
- 3 cup cubed Pumpkin
- 2 cloves of garlic
- 3 tablespoon Extra Virgin Olive Oil
- 2 cups water
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon curry powder
- 1/2 tablespoon paprika
- 1/2 tablespoon ground pepper
- 1/2 tablespoon salt
- 1/2 tablespoon ginger powder
For Topping
- 1 block firm tofu in cube
- 1 tablespoon extra virgin olive oil
- 2 tablespoon soy sauce
- Fresh Basil
Instructions
- Keep the heat medium on the stovetop and heat a clean large sized pan. Squeeze some olive oil and wait for it to get heated.
- The basic step before we start is to chop the veggies. Chop the onion and dice the carrots. Also, chop the garlic.
- Once the oil is hot enough, add the diced carrots and pumpkin to the heated oil and fry for 10-15 minutes until softened. Also, add the onions and garlic at the same time.
- The next step is to add relish to your mixture by seasoning it. For seasoning, the carrot mixture, add turmeric powder, salt, pepper, paprika, and ginger powder in the end.
- Before covering the pan, pour water into the pan and cover with the lid. Simmer the mixture for half an hour to convert the liquid into a spicy soup.
- Cook for 15-20 minutes to confirm that the veggies are tenderized.
- Once cooking is done, pour the soup into a food processor and blend it. Blend until it turns smooth and creamy.
- Your soup is done for serving. Only toppings are left which you will do according to your choice.
- Fry the tofu cube with olive oil in the pan and also stir soy sauce in it after removing it from the heat.
- Serve your carrot soup in small serving bowls.
