Hi all! This is my first participation in Taste and Create. Taste&Create event started by Nicole of ForTheLoveOfFood and is hosted by Min of BadGirlsKitchen. For this month I have been paired up with Min of BadGirlskitchen. Those who love eating non vegetarian food, you will love exploring her blog. She has some very interesting vegetarian recipes,of which, very conveniently I picked up a comfortable soup…the carrot and ginger. The combo sounded very interesting These day’s I am more into providing nutritious food to my younger one, this selection helped me there.
The soup comes across as a quickie with a delectable taste. The ginger provides the zing to the mild carrot and the all spice provides the additional flavors along with the ever welcome cashew nuts. I adjusted some amount of spices to suit our palate.The original recipe one can read here.
1lb carrots/450gms cubed/grated3/4 cup chopped onions
2 garlic pods
1 tbsp grated ginger
3-4 tbsp lemon juice
1/2 cup toasted cashew nuts
2-3 tsp olive oil/butter
1/4 tsp all spice ( I did not have, so made my own substitution) check here
1/2 tsp white pepper (not used in original recipe)
1/4 tsp roasted cumin pwd
1/4 tsp roasted fennel pwd
1/4 tsp mint pwd
1/4 tsp cinnamon pwd
salt to taste
Peel and wash the carrots and grate them. Boil them in 4 cups of water.
Heat olive oil and saute the onions, followed by ginger and crushed garlic. Add all the spices, salt and let it cool.
Toast the cashew nut. and mix it with the onions and blend. Pour in the carrots and blend further.
Bring the soup to a boil . Remove from flame and add lemon juice, mix properly and serve.