Soups
Rosemary infused Carrot-Beets-Coconut Soup

Rosemary infused Carrot-Beets-Coconut Soup

Beat the Chill with Soup Therapy Day-3

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Rosemary infused carrot-beets soup by Ginger-it-Up!

While cleaning up the refrigerator this morning, I saw this pack of carrots hiding behind the other stuff along with few beetroots . At that very instant I knew what to do with these two veggies today. Luckily, I even had Rosemary in the kitchen. So, the best option was to prepare a quick soup using all three along with a few other ingredients.

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Rosemary infused Carrot-Beets-Coconut Soup

Rosemary when infused with the soups gives a wonderful strong aroma. Other than just aromatic significance, it has a bundle of other benefits hidden in the leaves.

Fresh rosemary leaves are a good source of antioxidant vitamin.The herb is exceptionally rich in many B-complex groups of vitamin, such as folic acid, pantothenic acid, pyridoxine, riboflavin. It is one of the herbs containing high levels of folates.

Medicinally, rosemary has been associated with memory since ancient times, and it has been referred as the herb of remembrance.

So, let’s just infuse the ‘Herb of Remembrance‘ in this yummie soup. And let’s try to revive all the forgotten memories while getting the bundle of other health benefits of this.

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Rosemary infused Carrot-Beets-Coconut Soup

Preparation Time: 15 Mins             Cook Time: 30 MIN

Total Time: 1 HR                            Yields: 4 To 6

Ingredients:

2 tablespoons extra virgin Olive oil
3 cups large carrots, peeled and thinly sliced
1/2 cup sliced Beetroot
1 large onion, very thinly sliced
1-inch finely grated fresh ginger
3-4 cloves chopped Garlic
1 fresh Rosemary Sprig
1/2 teaspoon dried Rosemary herb
3 cups vegetable stock
1 cup unsweetened coconut milk
1/2 cup water
1/4 teaspoon cumin powder
1/2 teaspoon cumin seeds
1/8 teaspoon asefotida
Salt and freshly ground black pepper for seasoning

Method:

  1. Add the Olive oil in the pot.
  2. Add cumin seeds,asefotida, ginger and garlic.Saute for a minute.
  3. Add the sliced onions and saute for 2 mins on medium flame.
  4. Add sliced carrots and beets.
  5. Add dried Rosemary herb. Coat the vegetables nicely. Cover and cook over moderately high heat for about 8 minutes stirring the vegetables occasionally, until just beginning to soften.
  6. Add just a little part from fresh sprig of Rosemary. Add vegetable stock ,coconut milk and water .Cover and cook over moderate heat until the carrots and beets are very soft, about 15-20 minutes. Cook until the liquid is slightly reduced.
  7. Let the mixture cool down and puree the carrot soup in a blender.
  8. Return the soup to the soup pot. Season with salt, cumin powder and black pepper . Mix well.
  9. Garnish & Serve the soup with some cream and some more Rosemary(optional)
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Carrot-Rosemary soup by Ginger-it-Up!

Serve it with the Italian Bruschetta toast just like I did.

Beat the chill by enjoying the hot soup with the family ! Keep following for the “Soup Therapy Day-4” on the blog.

Pleazzzz don’t forget to share it on your social media with friends and family in case you enjoyed reading my blog. After all, “Sharing is Caring”.

Eat healthy, exercise well and stay tuned for more recipes. Don’t forget to follow me on Facebook, Twitter, Instagram and Pinterest and please click the follow button to keep receiving the updates on my new blogs and it’s free.

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About Me


Welcome Readers, I am Mani Mukhija. Thanks much for stopping by my ‘yet a baby’ food blog. Hope to see it grow soon ! I am an IT professional by qualification and currently live in Charlotte,North Carolina, United States. And now that you’re here, please connect with me, stay longer and don’t be a stranger. Please leave a comment, a note or follow along.

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