How to make Carrot and Kiwi Soup with Dill Leaves -
The combination of carrot, kiwi and dill is simply blissful – try this soup and you will know what it means.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Kiwi (कीवी)
Cuisine : Fusion
Course : Soups
For more recipes related to Carrot and Kiwi Soup with Dill Leaves checkout Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup, Mixed Vegetable Soup, Carrot And Almond Soup . You can also find more Soups recipes like Pistou Brinjal and Smoked Chilli Soup Green Gazpacho - SK Khazana Beans And Vegetable Soup
Carrot and Kiwi Soup with Dill Leaves 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Carrot and Kiwi Soup with Dill Leaves Recipe
Carrots peeled and cut into small cubes 4 medium
Kiwi 3
Fresh dill leaves finely chopped 2 tablespoons
Oil 1 tablespoon
Bay leaves 2
Black peppercorns 8
Garlic cloves finely chopped 6-8
Onion chopped 1 medium
Tomatoes 1½ medium
Salt to taste
Vegetable stock 5 cups
Fresh mint leaves 5-6
Lemon juice a few drops
Method
Step 1
Heat oil in a non-stick pan. Add bay leaves, peppercorns and garlic and sauté till lightly browned.
Step 2
Add onion and sauté for 2 minutes or till it is light pink. Add carrot, mix and sauté for 2 minutes.
Step 3
Roughly chop 1 tomato and add. Mix and cook for 2 minutes.
Step 4
Add salt, 4 cups vegetable stock, stir to mix, cover and cook for 15 minutes.
Step 5
To make salsa, peel and finely chop 1 kiwi and transfer into a bowl. Roughly chop remaining tomato and add. Mix well and add 1 tablespoon dill leaves, torn mint leaves and mix well.
Step 6
Strain the vegetable mixture through a sieve into a bowl. Reserve the liquid.
Step 7
Chop the remaining kiwis and put into a blender along with strained vegetables, 2-3 ladles of reserved liquid and remaining dill leaves. Blend into a smooth puree.
Step 8
Add the puree to the remaining reserved liquid and mix well. Strain into a non-stick pan on heat.
Step 9
Add remaining vegetable stock, mix and bring the mixture to a boil.
Step 10
Add lemon juice and little salt to the salsa. Mix well.
Step 11
Place the salsa in a small bowl and put this bowl in a large soup bowl. Pour the soup around and serve piping hot.
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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.
