Warm your soul and embrace the monsoon vibes with a hearty bowl of soup! Take your pick from these 2 equally nourishing and velvety carrot soup choices.

PEA & CARROT SOUP

Ingredients

2 cups shelled green peas
2 large red carrot, cut into 1 inch pieces
2 tbsps oil
2 bay leaves
8-10 black peppercorns
6-8 garlic cloves
1 medium onion, approximately sliced
6-8 fresh coriander roots, washed
1 medium potato, cut into 1 inch pieces
Salt to taste
Fresh cream for sprinkling
Steamed carrot cubes for garnish
Streamed green peas for garnish
Fresh coriander sprig for garnish
Crushed black peppercorns for scattering

Approach

1. Heat oil in a deep pan. Add bay leaves, black peppercorns, garlic cloves, and onion and sauté till clear.
2. Break the coriander roots in half and include into the pan.
3. Add red carrots and potato and sauté for 2-3 minutes. Include green peas and salt and blend well.
4. Add 4-5 cups water, mix and let the mixture concerns a boil. Cover and prepare till done.
5. Dispose of the bay leaves and mix the mixture with the help of a hand mixer till the mix turns smooth.
6. Transfer the soup in a serving bowl, drizzle fresh cream, garnish with steamed carrot, steamed green peas and coriander sprigs. Sprinkle crushed black peppercorns and serve hot.

TURNIP AND CARROT SOUP

Active ingredients

2 medium turnips (shalgham), peeled and approximately chopped
1 medium carrot, peeled and approximately chopped
1 tbsp butter
1/2 tablespoon olive oil
1 tablespoon carefully chopped garlic
1 medium onion, roughly chopped
2-3 fresh thyme sprigs
4 cups vegetable stock
Salt to taste
Crushed black peppercorns to taste
1 cup milk
1/4 cup fresh cream
Chopped fresh chives for garnish

Approach

1. Heat butter and olive oil in a non-stick deep pan.
2. Add garlic and sauté for 1 minute. Add onion and blend well. Prepare till it turns clear.
3. Pluck the leaves of thyme sprigs and add into the pan and mix well.
4. Stir in the carrot and turnips and sauté on high heat for 2-3 minutes.
5. Lower the heat to medium, put the vegetable stock, include salt and crushed black peppercorns, and mix well. Cover and prepare for 8-10 minutes.
6. Change the heat off and blend the mix with an electric hand blender till smooth.
7. Include milk and continue to mix.
8. Place the pan back on heat. Cook for 2-3 minutes. Add fresh cream, mix and cook for 1-2 minutes.
9. Transfer the soup into serving bowls, garnish with chives and crushed black peppercorns. Serve hot.

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