Carrot potato soup, healthy Indian soup recipes

Carrot potato soup, a very light, deliciously healthy Indian-style soup for all of you craving a quick and easy dinner idea. If you use a pressure cooker, then this soup recipe is really a breeze to cook up but even if not, it’s a small set of ingredients to work with that results in a delicious and naturally creamy soup.

I adapted this recipe from a gem of an Indian cookbook that was recommended by a dear friend, Disha. She actually got this to help her Filipino helper pick up Indian cooking but I must say it has helped me immensely too. Simple recipes that are sure to please. My favourites so far are rajma rice and this healthy carrot potato soup. The book is called Pure and Simple by Vidhu Mittal (buy in India or US following the links).

I don’t make soups as often as I should but here are a few favourites from the site:

Bottle gourd soup
Veg tom kha soup
Tom yum soup
Tomato juice rasam

5.0 from 1 reviews

Carrot Potato Soup

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

An easy and healthy carrot potato soup recipe that's simple enough to make for a weeknight dinner. It's even easier if you have a pressure cooker to work with.

Author: nags

Recipe type: Soup

Cuisine: International

Serves: 6

Ingredients

• 5 cups of carrots, cubed
• 2 cups of potatoes, cubed
• 1 tbsp + 1 tsp butter
• 4 tbsp chopped coriander leaves (cilantro)
• 1 tsp freshly cracked black pepper
• ½ tsp sugar
• Salt to taste

Instructions

1. Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you
2. Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
3. Add 1 tbsp butter and enough water to submerge the vegetables
4. If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes
5. Let the pressure release
6. If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
7. In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
8. Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup
9. If using a regular blender, wait until the vegetables are cool before blending
10. In a separate pan, heat 1 tsp butter and add the coriander leaves paste
11. Cook for ten seconds until fragrant and then add the pureed vegetable mix
12. Add water and adjust to your desired consistency
13. Bring to boil and add salt, sugar, and freshly cracked black pepper
14. There's no need to boil the soup for too long
15. Serve hot garnished with chopped coriander leaves and more black pepper

3.5.3208

Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is entirely up to you. Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

Add 1 tbsp butter and enough water to submerge the vegetables

If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes. Let the pressure release

If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup

If using a regular blender, wait until the vegetables are cool before blending
In a separate pan, heat 1 tsp butter and add the coriander leaves paste

Cook for ten seconds until fragrant

and then add the pureed vegetable mix

Add water and adjust to your desired consistency

Bring to boil and add salt, sugar, and freshly cracked black pepper

There’s no need to boil the soup for too long

Serve hot garnished with chopped coriander leaves and more black pepper.

Notes:

You can add other vegetables of your choice, like cabbage, beetroot, 1-2 tomatoes, etc for different flavours
Use olive oil instead of butter if you’d like the soup to be lighter. I recommend butter for best flavour though, considering how much soup this quantity makes, the amount of butter per serve is not much at all
You can refrigerate leftover soup for up to 3 days and reheat before serving
Squeeze some lemon if you’d like the carrot soup to be a bit tangy

For carrot potato soup recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, French, Spanish, etc please use the Google translate button in the sidebar.