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Wednesday, January 23, 2013

Carrot and Sweet Potato Soup



Ingredients :

  • Carrots - 5 large ( peeled and sliced )
  • Sweet Potato - 2 ( peeled and chopped )
  • Onion - 1 ( chopped )
  • Garlic - 3 cloves ( minced )
  • Ginger - 1 tbsp ( grated )
  • Vegetable Stock - 7-10 cups
  • Sesame Seeds - 1tbsp
  • Cumin Seeds - 1 tbsp
  • Coriander Seeds - 1 tbsp
  • Fennel Seeds - 1 tbsp
  • Salt n Pepper - to taste
  • Olive Oil - 1 tbsp
  • Yogurt or Heavy Cream - 2-3 tbsp ( just for serving )
  • Chili Flakes ( optional )

Directions:
  • Heat oil in a saucepan. Saute chopped onions, ginger and garlic till the onions are translucent.
  • Add the chopped carrots and sweet potato. Cook for 5 minutes.
  • Add the vegetable stock and let it cook on simmer. Cover it and cook for about 15 - 20 minutes. Check if the carrots are well cooked. You should be able to mash the carrots and sweet potato easily.
  • Remove from heat and use an immersion blender and blend till smooth.
  • The consistency of the soup can be changed accordingly. You can add more stock if you like it runny.
  • Place the soup back on simmer.
  • In a separate pan, dry roast sesame seeds, cumin seeds, coriander seeds, and fennel seeds for about 2 minutes constantly stirring to avoid burning.
  • Let it cool and grind it into a coarse mixture.
  • Remove the soup from heat and add this mixture into the soup. Add salt and pepper.
  • Serve it with a dollop of yogurt or heavy cream.
  • You can also sprinkle some oregano and chili flakes if you like a little spicy.
  • Serve with crispy bread sticks or crackers.

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