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cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup |
Tarla Dalal
06 December, 2024
Table of Content
cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup is a thick and satiating soup, which cannot fail to entice you. Learn how to make gajar ka soup.
To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer. Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot.
The Indian style carrot soup is a sight to behold and a treat to savour, with its lovely orange colour, creamy consistency and mildly-sweet flavour. Carrot is teamed up with a couple of other ingredients to give the soup a perky flavour and indulgent mouth-feel.
Onions improve the flavour, while potatoes add volume to the soup. A combo of milk and cream give this soup a luxuriant mouth-feel and balanced flavour, while pepper as always gives a flavourful boost to cream of carrot and potato soup.
Relish this gajar ka soup hot and fresh, with soup accompaniments like garlic croutons or bread sticks.
Tips for cream of carrot soup. 1. You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop as the vegetables are blended after pressure cooking. 2. Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend. 3. Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup. 4. The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup.
Enjoy cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup | with step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
6 servings
Ingredients
For Cream Of Carrot Soup
3 cups carrot cubes , unpeeled
1 cup onion cubes
3/4 cup potato cubes
salt to taste
1/4 cup milk
1/4 cup fresh cream
Method
- To make cream of carrot soup, combine the carrot, onion and potato with 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Allow the mixture to cool completely and blend in a mixer to a smooth purée. Strain it using a strainer.
- Transfer the mixture into a deep non-stick pan, add the salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the milk, fresh cream and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve the cream of carrot soup hot.
Cream Of Carrot Soup, Indian Gajar ka Soup recipe with step by step photos
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If you like cream of carrot soup, then also try other soups like
- cream of tomato soup recipe | Indian style cream of tomato soup | creamy tomato soup | with 20 amazing images.
- cream of spinach soup recipe | cream of palak soup | Indian style cream of spinach soup | with 20 amazing images.
- cream of broccoli soup recipe | Indian style veg cream of broccoli soup | with amazing 22 images.
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If you like cream of carrot soup, then also try other soups like
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- Cream of carrot soup is made of 3 cups carrot cubes , unpeeled, 1 cup onion cubes, 3/4 cup potato cubes, salt to taste, 1/4 cup milk, 1/4 cup fresh cream and freshly ground black pepper (kalimirch) to taste.
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You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop, as the vegetables are blended after pressure cooking.
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Allow the mixture to cool before blending. It is not wise to put hot mixture in a mixer jar and blend.
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Prefer to use full fat milk (also called full cream milk or buffalo’s milk) to get a perfect thick soup.
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The fresh cream used in this recipe is ready-made and not the cream collected from the top of boiled milk. This ready-made fresh cream is necessary to get a luscious soup.
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You can cut the carrot, onions and potatoes into cubes or roughly chop them. There is no need to finely chop, as the vegetables are blended after pressure cooking.
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Carrot roots should be firm, smooth, relatively straight and bright in color.
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- The deeper the orange-color of the carrot, the more beta-carotene is present in the carrot.
- Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.
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Carrot roots should be firm, smooth, relatively straight and bright in color.
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Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck.
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- The skin should be bright and shiny.
- If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh.
- Avoid those that are sprouting or have signs of mould.
- In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay.
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Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck.
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Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
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- Avoid potatoes with soft spots or blemishes and those with a greenish tint.
- In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.
- Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
- In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.
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Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.
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Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
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For pressure cooking vegetables for cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, add 3 cups carrot cubes, unpeeled in a pressure cooker.
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Add 1 cup onion cubes.
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Add 3/4 cup potato cubes.
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Add 4 cups of water.
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Mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid and then allow the mixture to cool completely.
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For pressure cooking vegetables for cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, add 3 cups carrot cubes, unpeeled in a pressure cooker.
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To make cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, blend the cooked and cooled vegetables in a mixer to a smooth purée.
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Strain it using a strainer.
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Transfer the mixture into a deep non-stick pan.
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Add salt to taste.
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Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
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Add 1/4 cup milk. This is to add volume to the soup and also to adjust its consistency.
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Add 1/4 cup fresh cream.
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Add freshly ground black pepper (kalimirch) to taste.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Serve cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup hot.
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To make cream of carrot soup recipe | gajar ka soup | Indian style carrot soup | cream of carrot and potato soup, blend the cooked and cooled vegetables in a mixer to a smooth purée.
Nutrient values (Abbrv)per plate
| Energy | 73 cal |
| Protein | 1.3 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.6 g |
| Fat | 3.2 g |
| Cholesterol | 1.3 mg |
| Sodium | 16.8 mg |
Click here to view Calories for Cream Of Carrot Soup, Indian Gajar ka Soup
The Nutrient info is complete
Khushman
March 13, 2025, midnight
Very Healthy and tasty soup. Easy to prepare too. I added a little more of crushed black pepper Thank you very much.
Tarla Dalal
March 13, 2025, midnight
Khushman thanks for the feedback !!! keep reviewing recipes you loved.
Leena_Dhoot
March 13, 2025, midnight
Simple, Healthy and delicious!! Cream of carrot soup is so subtle, the pepper adds some zing to the dish! I added some coriander and cheese for more texture! worked fine :)
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