Carrot Ginger Soup


What do you do when your stomach is rumbling and it is not quite dinner time yet and you want to eat something healthy? Make soup of course! Tired of heating store-bought organic soups, I decided to make this easy soup as a healthy snack. This one I learnt from sis and has become a favorite in my family.

Ingredients : Serves 2

Carrots : 3-4 medium-sized.

1 teaspoon grated ginger

1 clove of garlic

1/2 teaspoon grated lemon rind

2 sprigs of mint

1 cup of milk or vegetable stock

Salt and Pepper for seasoning

For a fast and easy method, cut the carrots into 1/2 inch pieces and pressure cook them. Once cool, transfer to a blender, add the garlic, 1 spring of mint, ginger, lemon rind and milk. Grind to a smooth paste. Transfer the contents to a vessel and heat the soup till it starts bubbling. Add salt and pepper to taste. For added flavor, you can add a blob of butter to the soup or you can use creme fraiche as garnish just before serving. I added a bit of grated parmesan on top!

Alternately, you can saute some onions and carrots and let this boil in the stock and then blend it with the rest of the ingredients. But I like it quick and easy so I skipped this step.

Carrot and Tomato Salad/ Kosambri


Blogging after a long hiatus..life can get very busy sometimes! I was craving for something nice and simple which could serve as a side for lunch and as a snack. Thats when I got reminded of this kosambri that amma makes all the time. Kosambri in kannada is nothing but a salad usually with some soaked dal like chana or moong. But this one is a very simple recipe and perfect for a summer day!

Ingredients : Serves 2

2 medium-sized carrots, grated.

1 large ripe tomato.

2 dried red chillies

1 tablespoon lemon juice

Salt to taste

1 teaspoon oil

1 teaspoon mustard seeds

2-3 table spoons chopped cilantro/ coriander

Mix the grated carrots, tomato, lemon juice, salt and coriander in a big bowl. Heat the oil in a small pan, add mustard seeds and the red chillies. Break the chillies into half or quarters. This gets the seeds out and adds heat to the dish. Once the mustard seeds splutter, add this to the salad, mix well and server immediately.

Note : If you want to make this ahead of time, do not add salt and lemon juice. Add the two just before serving, as the salt tends to separate all the juices from the vegetables.