Carrot Soup is a thick creamy filling soup, ideal as an Intermittent Fasting Diet Vegetarian for a filling and healthy meal option. The spices added to this make it delightful.
For the next easy-to-make filling meal, you can try this carrot soup that has the goodness of carrots spice with whole spices.
With the nip in the climate, this hot soup makes a wonderful meal anytime. If you want other ideas for soups as a meal while doing IF, then this Pumpkin Soup will be so apt!
As I have often said before, I am not really a soup person. However, while following Intermittent fasting, I enjoyed these soups so much that I felt happy following the diet. Another wonderful thing was, I had the pleasure of the company of my parents joining me in this soup diet. So nothing like cooking for the family and not just you!
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Ingredients
- Carrots – I have used regular carrots, cubed and sauteed. If you want you can use baby carrots as well.
- Other Veggies – Along with the above, you can use half a Tomato and chopped onions.
- Spices – I have used whole spices like Cloves, peppercorns, and Cumin Seeds to enhance the flavor. Since we grind the puree, adding a little for the health and aromatic benefits is best.
- For Garnish – We can use any seeds for garnishing on the top. I have used Toasted Sesame Seeds, Pumpkin Seeds, and Sunflower seeds to add a good crunch to the soup.
Instructions
We will be using the pressure cooker for easy cooking of this Carrot Soup.
In a pressure cooker, heat oil, saute the spices and add onions, saute for a few minutes.
Next, add the cubed tomatoes, and cubed carrots and cook on slow flame for 5 mins.
Add salt, turmeric powder, and 1/2 cup water, and boil.
Add 3/4 cup water, cover with a lid, and pressure cook for 3 to 4 whistles.
Once the pressure falls, let it cool down.
Pulse all the ingredients for the Carrot Soup together to a smooth creamy texture.
Add it back to the pan, add pepper powder if required, boil, and add more water as needed.
You can adjust the seasoning if you need to.
Garnish with the seeds, and serve hot.
Substitutions & Variations
Since this is a creamy carrot soup, we can’t really change much in this recipe. However, you can add capsicum or other orange vegetables to make this more healthy. Add sauteed carrot bits for a delicious taste.
Equipment
We need a pressure cooker and a blender to make this coup. If you have time, you can always use a regular pan to boil the vegetables.
Storage
We can store the sauteed veggies for a day in the fridge before making the Carrot Soup.
Other Soups you can try!
Recipe
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Carrot Soup ~ Easy Indian Intermittent Fasting Diet
Carrot Soup is a thick creamy filling soup, ideal as an Intermittent Fasting Diet Vegetarian for a filling and healthy meal option. The spices added to this make it delightful.
Ingredients
- 1 cup Carrots cubes
- 2 tablespoons Tomato about half of medium
- 1/4 cup Onions
- 1 Clove
- 1/2 teaspoon Peppercorns
- 1/4 teaspoon Cumin Seeds
- A Pinch Turmeric Powder
- Salt to taste
- Pepper to Taste
- 1/2 teaspoon Cooking Oil
For Garnish
- 1/2 teaspoon Chia Seeds
- 1/4 teaspoon Pumpkin Seeds
- 1/4 teaspoon Sunflower Seeds
Instructions
-
In a pressure cooker, heat oil, saute the spices and add onions, saute for a few minutes.
-
Next add the cubed tomatoes, and cubed carrots and cook on slow flame for 5 mins.
-
Add salt, turmeric powder, and 1/2 cup water, and boil.
-
Add 3/4 cup water, cover with a lid, and pressure cook for 3 to 4 whistles.
-
Once the pressure falls, let it cool down.
-
Pulse all the ingredients together to a smooth creamy texture.
-
Add it back to the pan, add pepper powder if required, boil, and add more water as needed.
-
You can adjust the seasoning if you need to.
-
Garnish with the seeds, and serve hot.
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 94mg | Potassium: 601mg | Fiber: 6g | Sugar: 9g | Vitamin A: 21651IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 1mg
