Carrot Rasam/Carrot Soup

I am always looking for ways to add more veggies to my recipes.

This carrot rasam is a a delicious recipe and a secret way to add carrots to kids diet.

Carrots are cooked with lentils, puree’d and spiced up with pepper and green chillies.

Carrot Rasam

Ingredients:

Tomatoes(medium – sized)	1
Carrots(diced)	2
Garlic	1 pod
Ginger	small piece
Toor dal/split pigeon peas	1/2 cup
Green Chillies	2
Ground Black Pepper	1 tsp
Salt	as required
Cilantro(finely chopped)	2 tsp
Lemon juice	1 tbsp

Seasoning:

Oil/Ghee	2 tsp
Urad dal	1/2 tsp
Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Red Chillies(broken)	1
Curry leaves	5
Turmeric powder	1/4 tsp
Asoefetida	a pinch

Procedure:

Pressure cook toor dal with carrots, tomato and salt.

Puree the cooked dal, tamato and carrots in a blender.

Add the puree to a sauce pan and add water and dilute it to required consistency and bring to a boil.

Add green chillies, crushed garlic and ginger and let the rasam boil for 10-15 minutes on a low falme.

Heat oil/ghee in a small seasoning pan and add all the seasoning ingredients in the order mentioned.

When the seeds start spluttering, add the seasoning to the rasam/soup in the sauce pan.

Now addlemon juice,  black pepper and garnish with cilantro.

Suggestion: You can add fresh carrots cut in to very small pieces or thin strips to the cooked rasam.

Serve with hot steamed rice or just have like a soup.

Carrot Soup

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