Thursday, 18 February 2010


Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach
Preparation Time : 15-20 minutes
Cooking Time : 20-30 minutes
Servings : 4


Carrots, grated 5 medium
Fresh spinach leaves (palak), shredded 2 cups
Sesame seeds (til), toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic, chopped 4 cloves
Ginger, chopped 1 inch piece
Vegetable stock 4 cups
Potato, boiled and mashed 1
Black peppercorns, crushed 2 teaspoons
Salt to taste
Oil to deep fry


Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger and carrots.
Add one cup stock and cook till the carrots are soft.
Remove from heat, cool and puree.
Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.
Cook, stirring continuously, till soup comes to a boil and is well blended.
Pass the soup through a strainer.
For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp.
Drain on absorbent paper.
Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds.
Serve immediately.

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