Indian Carrot Soup

When life hands you lemons, make lemonade. Well, life (or in this case, my mother-in-law) didn't hand me lemons, but three bags of carrots last week. What's a girl to do? 

I could make carrot & pineapple juice, but sadly I'm sorely lacking a juicer. Any juicer manufacturer out there wanting to take pity on a destitute blogger?

Carrot salad was also an option (and a firm favourite of TheHusband), but a) it seemed so ... meh and b) I'd then have to make something else to round out the meal. Did I feel like making multiple dishes on Sunday evening? No. And it probably goes without saying that I wasn't in a "meh" mood.

Soup seemed to be my only option, and luckily for me it turned out spendidly. Don't you just love it when recipes on the fly turn out to be keepers? *grin* This one's for you Mom. And if I emit an orange glow after this, I'll know where to turn...

Indian Carrot Soup

Serves 4

1/2 medium onion, finely chopped
1 tbsp sunflower oil
1 tsp cumin seeds, finely ground
1/2 tsp fennel seeds, finely ground
1/2 tsp coriander seeds, finely ground
1 tsp garam masala (or more to taste)
6 large carrots, scrubbed, peeled and sliced
2 3/4 cups water
1/2 cup low fat coconut milk (or sub regular milk)
1 tsp salt
pinch of sugar
cream, to serve (optional)

1. Heat the oil in a large saucepan and briefly fry the onion and spices until onion starts to look translucent.
2. Add carrots, cook briefly, then water and bring to the boil. Turn heat down, cover with lid and allow to simmer until carrots are tender. (approx 20 - 30 minutes).
3. Using a stick blender, puree soup till smooth, then add the milk, salt and sugar. Stir and re-heat, then serve, drizzled with cream.

Nutritional info (per serving): Calories 120.7, Total fat 7.6 g, Saturated fat 3.6 g, Polyunsaturated fat 2.5 g, Monounsaturated fat 1.2 g, Cholesterol 0.0 mg, Sodium 668.8 mg, Potassium 391.5 mg, Total carbohydrate 13.2 g, Dietary fiber 3.7 g, Sugars 5.5 g, Protein 1.5 g


Good source of: Vitamin A 260.2 %