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UKHTEE'S KITCHEN

Author: 
One-Amazon
Category: 

Assalaam 'alaykum, foodsters!

I'm excited to be here again. One, 'cos this is the first post on Ukhtee's Kitchen for the new session and two, 'cos it's an amazingly novel meal recipe I've brought to the tables this time. So, why not grab your soup ladles and join me in the food laboratory?

Carrot Soup is made from very easy-to-reach ingredients with carrot being the chief, hence the name. It can be served as an appetizer at parties, or in the house/when you just want a change of taste from the same cliché meals.

Benefits
Carrots provide a well-rounded influx of vitamins and minerals and thus their health benefits include: reduced cholesterol, prevention from heart attacks, anti-cancer, improving vision, and reducing the signs of premature aging. Also, carrots promote healthy skin, boost immunity, improve digestion, increase cardiovascular health, detoxify the body, and boost oral health in a variety of ways. See? And they are just across the streets and grocery stores!

CARROT SOUP
Ingredients:
2 tablespoons olive oil/butter
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12 pieces), sliced
6 cups low-sodium chicken broth (stock)
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat), optional
Salt
Ground black pepper

Preparation
1. Melt butter/warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.

2. Raise heat to medium-high; stir in sliced carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.

3. Working in batches, purée (blend) soup in a blender until smooth.

4. Season with salt and pepper.

Serve hot, warm, or transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
Just before serving, stir in lime juice and yoghurt. Serve chilled, garnished with lime wedges or parsley, if desired.

Here we go! Carrot soup...great for weaning and non-weaning children as well as adults! Till next edition God willing, eat healthy and remain blessed.

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