- 1 tbsp olive oil
- 8-10 black pepper corns
- 1 small cinnamon stick
- 2 cloves
- 1 bay leaf
- 2 tablespoons ginger
- 2 tablespoons garlic
- 1 onion
- 500g carrots
- salt to taste
- 4 cups water
- 1 tbsp. butter
- ½ tsp white pepper powder
- cream for garnishing
- pumpkin seeds for garnishing
- sesame seeds for garnishing
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat olive oil in a large pan.
- Now add the whole spices; black pepper corns, cinnamon stick, cloves, bay leaf, chopped ginger and garlic. Sauté for a minute.
- Now add sliced onions and cook for a minute.
- Add chopped carrots and salt. Mix well and cook on medium heat for 4-5 minutes and stir it occasionally.
- Further add water. Cover it with a lid and let it simmer on medium heat for 15-20 minutes or until the carrots turn soft.
- Once done, let it cool down and then transfer them in a mixer grinder and grind until it gets a smooth texture. Please remove the cinnamon stick and bay leaf before grinding.
- Now pour the liquid in a large pan and let it simmer on medium heat for 3-4 minutes or until it gets few boils. Add some hot water if the soup is very thick.
- Finally add some butter and white pepper powder.
- Garnish with some fresh cream, pumpkin seeds and sesame seeds. Serve hot.
- You can strain the soup after grinding the carrots.
- You can also add half cup of fresh cream for a thick and creamy texture.