Orange is the new Yum!

I am a huge fan of anything soupy, especially spicy+soupy! Now that Austin is finally welcoming winter with open arms, my mind is always thinking of Chaii and Soup. Coincidentally a pack of bright orange carrots was staring at me as I opened the fridge this morning. It was time to put these carrots to healthy use. After a quick look into the pantry and the fridge I decided to make some spicy Carrot Soup with the Indian Masalas! 🙂





  • Ghee (Clarified Butter) – 3 Tbs
  • White Onion – Half (Medium) Chopped
  • Fresh Ginger Garlic Paste – 1 Tbs
  • Turmeric – 1/2 Tsp
  • Asafoetida (Hing) – A Pinch
  • Cumin Powder – 1/2 Tsp
  • Coriander Powder – 1/2 Tsp
  • Red Chili Powder – 1 1/2 Tsp
  • Curry Leaves – 5 to 6
  • Carrots – 2 1/2 to 3 Cups (Roughly Chopped)
  • Chicken/ Vegetable Broth – 4 Cups (1/2 Cup more if required)
  • Salt and Pepper – To Taste (I used 1 1/2 Tsp approx)
  • Pine Nuts and Lemon/ Lime – To Garnish



  1. Heat the Ghee in a saucepan. Add onion, ginger garlic paste and fry for a minute
  2. Add the spices and fry again for another minute. Now add the curry leaves and fry for a few seconds or until the raw smell goes away
  3. Add the chopped carrots and fry for a minute or two. Pour the broth in the carrot mixture and bring it to boil
  4. Cover the boiling mixture and cook with the lid on for about 20-25 minutes or until the carrots are soft and tender
  5. Turn the heat off and let the mixture cool for about 10-15 minutes, then pour it into a blender and puree until it forms a smooth paste
  6. Transfer the liquid back into the saucepan, add salt & pepper and bring it to boil. (Add some hot water or broth if required)
  7. Strain the soup before pouring it back into the saucepan (Optional)
  8. If you have an emulsion blender just puree the soup in the saucepan


Serve hot with some pine nuts and a dash of lime or lemon! 🙂



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