NAMASTE!

DR.AATHIRA THANKACHAN

Ayurveda Doctor
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook the Carrot Soup. Cooked carrots are sweet, nourishing, easy to digest, and contain lots of fiber. Beta carotene is a compound that gives it orange colour. In the body this is converted to retinol (Vitamin A) known as the vital nutrient for vision, immunity and maintaining that health of organs such as the heart, lungs and kidneys.
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook the Carrot Soup. Cooked carrots are sweet, nourishing, easy to digest, and contain lots of fiber. Beta carotene is a compound that gives it orange colour. In the body this is converted to retinol (Vitamin A) known as the vital nutrient for vision, immunity and maintaining that health of organs such as the heart, lungs and kidneys.

Revered in ancient Rome as an aphrodisiac and proverbial for their benefits on eyesight, carrots are sweet and bitter with a heating energy. They calm vata and kapha. Their high antioxidant content is the reason why carrots are used for blood cleansing, liver cleansing and cancer healing. Yet, delicious and comforting as they are, carrots may disturb pitta if consumed in excess.


INGREDIENCES FOR 1 PORTION
  • 2 big carrots
  • 2 garlic cloves
  • 2 small ginger, crushed into the pieces
  • ¼ tea spoon black pepper, crushed
  • 1 table spoon/15 ml oil
  • 2 tea cups of water
  • salt to taste
  • lemon juice to taste
METHOD
  • Cut the carrots into small pieces.
  • Prepare a garlic-ginger paste. (Chopped them to small pieces. Crushed them together in the mortar until the past is smooth.)
  • Heat the oil in a saucepan. Add garlic-ginger paste and fry till it is slightly golden brown. 
  • Add carrots and pour 2 tea cups of water and cook it for 10 minutes.
  • Pour it into the blender and mix it until the mixture looks smooth.
  • Pass the soup through a strainer into the bowl and pour it back into the saucepan to boil it for few minutes. 
  • Add salt, pepper and lemon juice.  
  • Serve hot, seasoned with chopped coriander leaves. 

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