You are here: Home >  Cuisine  >  French style Indian   >  French syle Indian Soups  >  Cream Of Carrot Soup, Indian Gajar ka Soup

cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup |


by
Cream of Carrot Soup

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 105 cookbooks   This recipe has been viewed 70384 times

cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with 22 amazing images.

cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup is a thick and satiating soup, which cannot fail to entice you. Learn how to make gajar ka soup.

To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer. Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot.

The Indian style carrot soup is a sight to behold and a treat to savour, with its lovely orange colour, creamy consistency and mildly-sweet flavour. Carrot is teamed up with a couple of other ingredients to give the soup a perky flavour and indulgent mouth-feel.

Onions improve the flavour, while potatoes add volume to the soup. A combo of milk and cream give this soup a luxuriant mouth-feel and balanced flavour, while pepper as always gives a flavourful boost to cream of carrot and potato soup.

Relish this gajar ka soup hot and fresh, with soup accompaniments like garlic croutons or bread sticks.

Tips for cream of carrot soup. 1. You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop as the vegetables are blended after pressure cooking. 2. Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend. 3. Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup. 4. The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup.

Enjoy cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with step by step photos.

Add your private note

Cream Of Carrot Soup, Indian Gajar ka Soup recipe - How to make Cream Of Carrot Soup, Indian Gajar ka Soup

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients

For Cream Of Carrot Soup
3 cups carrot cubes , unpeeled
1 cup onion cubes
3/4 cup potato cubes
salt to taste
1/4 cup milk
1/4 cup fresh cream
freshly ground black pepper (kalimirch) to taste
Method

For cream of carrot soup
    For cream of carrot soup
  1. To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer.
  4. Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  5. Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Serve the cream of carrot soup hot.

Cream Of Carrot Soup, Indian Gajar ka Soup recipe with step by step photos

If you like cream of carrot soup
  1. If you like cream of carrot soup, then also try other soups like

What is cream of carrot soup made of?
  1. Cream of carrot soup is made of 3 cups carrot cubes , unpeeled, 1 cup onion cubes, 3/4 cup potato cubes, salt to taste, 1/4 cup milk, 1/4 cup fresh cream and freshly ground black pepper (kalimirch) to taste.

Tips for cream of carrot soup
  1. You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop, as the vegetables are blended after pressure cooking. 
  2. Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend. 
  3. Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup.
  4. The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup. 

How to select carrot, gajar
  1. Carrot roots should be firm, smooth, relatively straight and bright in color. 
  2. The deeper the orange-color of the carrot, the more beta-carotene is present in the carrot. 
  3. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.

How to select onions, pyaaz
  1. Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck.
  2. The skin should be bright and shiny. 
  3. If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh.
  4. Avoid those that are sprouting or have signs of mould.
  5. In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay. 

How to select potatoes, aloo
  1. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. 
  2. Avoid potatoes with soft spots or blemishes and those with a greenish tint.
  3. In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste. 
  4. Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria. 
  5. In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost. 
  6. Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.
     

For pressure cooking vegetables for cream of carrot soup
  1. For pressure cooking vegetables for cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, add 3 cups carrot cubes, unpeeled in a pressure cooker.
  2. Add 1 cup onion cubes.
  3. Add 3/4 cup potato cubes.
  4. Add 4 cups of water.
  5. Mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid and then allow the mixture to cool completely.
     

How to make cream of carrot soup
  1. To make cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, blend the cooked and cooled vegetables in a mixer to a smooth purée. 
  2. Strain it using a strainer.
  3. Transfer the mixture into a deep non-stick pan.
  4. Add salt to taste.
  5. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  6. Add 1/4 cup milk. This is to add volume to the soup and also to adjust its consistency. 
  7. Add 1/4 cup fresh cream.
  8. Add freshly ground black pepper (kalimirch) to taste.
  9. Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  10. Serve cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup hot.

Nutrient values (Abbrv) per serving
Energy73 cal
Protein1.3 g
Carbohydrates9.4 g
Fiber1.6 g
Fat3.2 g
Cholesterol1.3 mg
Sodium16.8 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Cream Of Carrot Soup
5
 on 08 Aug 20 12:41 PM


Very Healthy and tasty soup. Easy to prepare too. I added a little more of crushed black pepper Thank you very much.
Reply
| Hide Replies
Tarla Dalal    Khushman thanks for the feedback !!! keep reviewing recipes you loved.
Reply
08 Aug 20 02:15 PM
Cream of Carrot Soup
5
Leena_Dhoot
 on 15 Dec 10 07:13 PM


Simple, Healthy and delicious!! Cream of carrot soup is so subtle, the pepper adds some zing to the dish! I added some coriander and cheese for more texture! worked fine :)
Reply