Delhi-carrot and ginger soup is a vibrant, comforting dish that balances the sweetness of carrots with the zing of fresh ginger. Instead of cream, soaked almonds are added to the soup, lending it a rich, nutty texture and a subtle, creamy finish.
The almonds also add a touch of protein and healthy fats, making the soup feel indulgent yet light. A dash of black pepper powder and a sprinkle of cilantro elevate the flavours, creating a nourishing bowl of warmth.
A delightful, nourishing choice that’s perfect for cozying up on cold days or enjoying as a light meal.
Ingredients
Dried almonds – 12g
Delhi carrot (peeled and ends removed) – 63g
Ginger (peeled) – 13g
Red onion (peeled and ends removed) – 30g
water – 260g for blending the soup and 76g for simmering the vegetables
Refined sunflower oil – 1 teaspoon
Recipe Instructions
Prep:
- Soak the almonds in hot water for atleast 30 minutes.
- Slice the onions, chunk the ginger and diced the carrots.
Instructions:
- Heat a frying pan over medium heat and add oil.
- Add the ginger chunks and saute for a couple of minutes until fragrant.
- Add the sliced onions and saute until softened and translucent.
- Add the chopped carrots, stirring occasionally to prevent sticking, and cook for about 2 to 3 minutes.
- Add the peeled soaked almonds to the pan, saute for another minute.
- Pour in 76g of water and add salt to taste. Cover with a lid and simmer for 10 minutes, or until the carrots and ginger are cooked through. Stir occasionally to prevent burning, adding more water if needed.
- Once cooled, transfer the mixture to a blender (mixie jar). First, blend it into a smooth paste without water.
- Gradually add water and blend to reach your desired soup consistency. Adjust the water quantity to your preference.
Serve and enjoy your almond-infused delhi carrot and ginger soup!
Note
This soup can be made with regular orange carrot too!
Note that colour of the actual soup was pale pink but my camera couldn’t properly pick it up! Time to learn some white balance!
