A hot soup is just right for the season. Slight sweet taste of the carrot and onions counterbalanced by the zing of pepper. This version does not use a broth/stock, so has less cooking time but is creamy and tasty.
Carrots – 2 medium-sized carrots
Onion – 1
Almonds – 15-20
Garlic cloves – 2-3
Cinnamon – 1 ”
Cloves – 2-3
Cooking oil – 1 tsp
Water – 3 cups
Dill/basil leaves – 1-2 for garnish
Salt and pepper to taste
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 2 people
Soak the almonds overnight. An alternate and quick way is to add boiling water to the almonds, keep them closed for 30 mins. Peel them by gently holding the soaked almond in between your thumb and other fingers and nudging the peel gently. Keep aside.
Wash, clean, and scrub the carrots lightly. Do not peel. Carrot peel is rich in nutrients and antioxidants. Heat oil in a vessel. Add chopped garlic and saute. When they turn pale, add chopped onion, cinnamon sticks, and cloves. When the onion turns pink, add chopped carrot. Saute for 2 mins. Add water. Close the vessel with a lid and let it cook for 10-15 mins. Discard the cinnamon stick and cloves. Let it cool. Strain the vegetables and retain the water in the vessel. Puree the carrot-onion mixture along with 15 pieces of almonds. Reserve 5 for dressing.
Pour the pureed carrot-onion mixture back into the vessel containing cooked water. Let it simmer on medium heat for 5-6 mins. Add salt, crushed peppercorns, and mix well. Garnish with basil leaves and almond pieces. Serve with bread/croutons.