How to make Carrot, Sweet potato and Lentil Soup -
Creamy thick soup made with the combination of fresh carrots, sweet potatoes and masoor dal
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Carrots (गाजर), Sweet potatoes (शक्करकंद)
Cuisine : Indian
Course : Soups
You can also find more Soups recipes like Three Treasure Vegetables Spinach and Chickpeas in Broth Almond And Vegetable Soup Dal Shorba
Carrot, Sweet potato and Lentil Soup Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Carrot, Sweet potato and Lentil Soup Recipe
Carrots , peeled and cut into cubes 2 medium
Sweet potatoes , peeled, cut into cubes and soaked in water 2 medium
Split lentils (masoor dal) , soaked for 15 minutes 1/2 cup
Onion 1 medium
Cumin seeds 1 teaspoon
Ginger , chopped 1 teaspoon
Salt to taste
Bay leaves 2
Fresh coriander stems 10-12
Black peppercorns , freshly crushed 1/2 teaspoon
Tomato , roughly chopped 1 medium
Fresh coriander sprig 1
Fresh coriander leaves 1 sprig
Method
Step 1
Heat a pressure cooker, roughly slice onion and put into the cooker. Add cumin seeds, ginger, sweet potatoes and carrots and mix. Add 4 cups water, salt, bay leaves and split lentils and mix well.
Step 2
Roughly chop fresh coriander stems and add. Add freshly crushed black peppercorns.
Step 3
Roughly chop tomato and add and mix well. Put the lid on the cooker and cook under pressure on high heat till 3 whistles are given out. Let it stand for 5-10 minutes.
Step 4
Open the lid when the pressure settles completely, discard the bay leaves and cool the mixture slightly. Transfer half the mixture into a mixer jar and puree finely. Transfer into a bowl.
Step 5
Put the remaining mixture into the mixer jar. Rinse the cooker with a little water and pour into the mixer jar and puree finely. Pour the puree into the cooker. Add the puree kept in the bowl. Add sufficient water to adjust consistency. Mix well and bring the mixture to a boil.
Step 6
Pour into serving soup bowl and serve piping hot garnished with a fresh coriander sprig.
Nutrition Info
Calories : 778 Kcal
Carbohydrates : 33.9 gm
Protein : 155.9 gm
Fat : 2.1 gm
Other : 29.8
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
