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Tag Archives: carrot

Moroccan Carrot Soup

I have always been a huge fan of soups and it’s made round the year in my home. But during winter, the frequency increases manifold. After all, what can be more comforting than a steaming hot bowl of soup on cold, wintry nights!

While I make a lot of soups at home, many of the recipes do not make it to the blog. But with increasing requests from readers, especially during this season, I have decided to update the blog with more recipes, both vegetarian and non vegetarian. Starting with this delicious Moroccan Carrot Soup….

Moroccan Carrot Soup - thespiceadventuress.com

Carrot is a much loved vegetable in our home. It’s one I can get Sam to eat without any fuss and as for Adi, he behaves like Bugs Bunny around it. Even though I have made carrot soup plenty of times, I have never tried the Moroccan style before. But the memory of having it at one of our favourite Middle Eastern restaurants has always stayed in my mind. The spices used to flavour the soup make it a standout and really intensifies the sweetness of the carrots.

Then I came upon a carrot soup recipe by Rebecca Katz, which calls for saffron as a special ingredient. Now that was interesting and I really wanted to give it a try to experience what saffron adds in terms of flavour to a soup like this.

And it turned out beautiful. A tiny pinch of saffron is enough for a dish like this or it will overpower the flavours completely and totally ruin it. But in the right amount, it works magic along with the other spices to make this the best carrot soup ever.

Kept the garnish simple and traditional, with sourdough croutons, coriander leaves and a pinch of paprika.

And before we get on to the recipe, here are five of my all time favourite soups….

Potato and Parsnip Soup

Beer and Cheddar Soup

Scandinavian Pumpkin and Potato Soup

Butternut Squash Soup

Chicken Noodle Soup with Brown Mushrooms

Moroccan Carrot Soup - thespiceadventuress.com

Ingredients:

  1. 1 kg carrot; cut into chunks
  2. 1 onion; diced
  3. 1 celery stick; diced
  4. 3 tbsp olive oil
  5. 1 tsp ground cumin
  6. ½ tsp ground coriander
  7. 1 tsp chilli flakes (optional)
  8. 1 dried bay leaf
  9. Salt, to season
  10. A pinch of saffron (soaked in 2 tbsp warm milk)
  11. 1 litre vegetable stock
  12. 1 tsp lemon zest + lemon juice

To garnish:

  1. Sourdough croutons
  2. Sweet paprika
  3. Coriander leaves

Method:

  1. In a large pot, heat oil and add the onions, celery and carrots. Cook on high heat for 5 minutes with regular stirring.
  2. Then add the bay leaf, cumin powder, coriander powder, chilli flakes, saffron with milk and vegetable stock. Season with salt and mix well to combine.
  3. Bring to boil and then simmer gently till the carrots are completely cooked (takes about 20-25 minutes).
  4. Cool slightly and add the lemon zest. Blend into a soup like consistency using a stick blender. If using a mixer, blend in batches.
  5. Return to heat and add half of the lemon juice. Taste and add more if necessary. Also add water to get the desired consistency if the soup feels too thick.
  6. Serve warm garnished with croutons, fresh coriander leaves and a pinch of sweet paprika.

Moroccan Carrot Soup - thespiceadventuress.com

 

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Khichdi (Lentil Rice) with Carrot Greens

Khichdi – the comfort food of one half of the Indian population!

I say this specifically because khichdi is not a dish that is popular in my hometown, Kerala. And hence I was not aware of its existence for a very long time.

My first tryst with khichdi happened somewhere along the Pune-Mahabaleshwar route. We were living in Pune at that time and were visiting the hill station when we stopped at a roadside dhaba for a quick meal. Sam suggested that I try the khichdi (he had already developed a taste for it, thanks to his office mates) and hesitatingly I did. But oh boy, it was a revelation.

The rich, spicy, almost creamy consistency of rice and lentils with that generous drizzle of ghee made my tastebuds sing with joy.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

And while I consumed many plates of khichdi during my stay in Pune, I never ventured to cook it in my kitchen till about 2 years ago.

I think it’s the memory of that taste that encouraged me to make a khichdi at home. It’s no rocket science, but often we need a motivation or purpose to try out something new.

At its heart, a khichdi is nothing but rice and lentils cooked together, mashed and then tempered with spices. But that tempering is what makes all the difference. It can be as simple or as complex as you want and in my opinion, the whole flavour profile of the khichdi depends on it.

My version of the khichdi is not the most traditional but neither a fusion. It is perhaps an amalgamation of various styles based on flavours and spices that I like best.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi is an extremely healthy dish because of its powerful combination of carbs and proteins. Usually prepared with just one type of lentils, but my version has a mixture of lentils and pulses along with some sort of greens like spinach, fenugreek or even carrot greens, as I have done today.

You can either make a mix of the lentils from what you have at home or pick up a packet of the soup mix like I do. Or use just one type of lentil; it’s totally your wish. When using a soup mix, it’s best to soak it overnight so that the cooking process is much faster.

How many of you use carrot greens as an ingredient? It has gained a lot of attention with the raw food movement and is often found as an ingredient in salads, pesto etc…. But I also love to use it in my dal (lentil) preparations just the way I would use spinach. Beetroot leaves can also be used this way but needs to be cooked more than the carrot greens.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Even though I pressure cook the lentils and rice for time constraints, I always slow cook for a good 15-20 minutes after adding the tempering. A bit of extra time only helps intensify the flavours which I really want from my plate of khichdi. And a final drizzle of hot ghee is an absolute must!

Ingredients:

  1. 1 cup mixed lentils; washed and soaked overnight
  2. ½ cup medium grain white rice
  3. Carrot greens (I used the greens from 4 small carrots); chopped
  4. Salt, to season
  5. Ghee/clarified butter; for serving
  6. 2 tbsp coriander leaves; finely chopped
  7. For tempering:
  • 2 tbsp ghee/clarified butter
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp caraway/shahi jeera seeds
  • 2 dry red chilli
  • 3 large shallots/small onion; finely chopped
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 large ripe red tomatoes; finely chopped
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • A pinch of asafoetida
  • ½ inch piece of jaggery or ½ tsp raw sugar

Method:

  1. Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
  2. In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
  3. Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and shallots and sauté till softened.
  4. Then add the garlic and ginger; sauté till the onions have turned light brown.
  5. Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
  6. Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
  7. Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
  8. Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
  9. Add more water if necessary and cook on the low heat for 10-15 minutes.
  10. Finish off with the chopped coriander leaves.
  11. Serve warm with a drizzle of ghee on top.
  12. Tuck in!

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

 

Carrot Barfi – A Guest Post from ‘At the Corner of Happy and Harried’

This month, so far, has been a whirlwind one filled with so many happenings and events, both personal and professional. Usually the guest post goes up in the first week of every month but I have not been able to do the same till today.

My guest blogger for this month is Anjana and her space is At the Corner of Happy and Harried. Anjana’s was one of the first blogs I followed when I started out; her simplicity, clean but colourful photography and amazing recipes drew me to her blog. I am so happy that she was keen on taking up my request and has bought us this gorgeous looking Carrot Barfi.

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All that I am going to do now is enjoy this delicious Barfi and I guess you must also be doing the same.

In Anjana’s words….

I am sharing a quick and delicious sweet treat using carrots. It is extremely common in Indian cuisine to use sweet vegetables in desserts. Carrots, beets and pumpkins end up being made into halwa, kheer or barfi. Somehow, using vegetables in desserts makes it feel less indulgent, right?!

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This is a very quick recipe and can be made with very little ingredients. If you’ve read my blog, you would know I am all about easy recipes. The carrots give it a lovely natural orange colour, making it extremely attractive to adults and kids alike.

Ingredients:

(Makes 8 squares)

1. Ghee – 3 tbsp
2. Carrots – 2 – 2 ½ cup, grated or chopped finely
3. Milk – 1 cup
4. Cardamom powder – ½ tsp
5. Sugar – around ½ cup (or as per taste)
6. Salt – a pinch
7. Golden raisins – 2-3 tbsp (optional)
8. Toasted almonds or cashew nuts – for garnish

Method:

1. Heat ghee in a large pan. Add the grated/chopped carrots and sauté on medium heat for 4-5 minutes.
2. Now add milk, cardamom powder and ¼ cup sugar and cook the carrots further.
3. When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt. I ended up using slightly less than ½ cup of sugar as I like the barfi to have the natural sweetness of carrots.
4. The sugar will introduce some more liquid. Stir constantly and cook it further till fairly dry. The barfi is done when the mixture leaves the sides of the pan and starts to come together. It will also have a lovely sheen to it.
5. Remove from heat and spread the barfi onto a greased plate/flat dish and flatten to 1/2 inch thickness. Top with toasted almonds or cashew nuts. Cool slightly in pan and refrigerate till set.
6. Cut into squares using a greased knife and serve. The barfi will be set, but with a soft, melt-in-the-mouth consistency. Refrigerate any leftovers in a closed container.

Notes:

• I have cooked the carrots in milk as this makes the barfi creamier. If you are vegan, use vegan butter instead of ghee, and water or milk substitutes instead of regular milk.
• For an even easier recipe, use sweetened condensed milk instead of milk and sugar.
• Use beetroot instead of carrots to make beetroot barfi. Beets may need more milk as it takes longer to cook.
• The recipe can be easily scaled up for a large party or gathering.

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I hope you guys enjoy this quick, delicious and fairly healthy dessert. It is fancy enough for special occasions and quick enough to be made on a busy and regular weekday.

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