Beat the Chill with Soup Therapy Day-3
Rosemary infused Carrot-Beets-Coconut Soup
Rosemary infused Carrot-Beets-Coconut Soup
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.
Rosemary infused Carrot-Beets-Coconut Sou
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.
Rosemary infused Carrot-Beets-Coconut Soup
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.
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Ingredients:
Yields: 4 To 6
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
Rosemary infused Carrot-Beets-Coconut Soup
Carrot-Rosemary soup by Ginger-it-Up!
- Add the Olive oil in the pot.
- Add cumin seeds,asefotida, ginger and garlic.Saute for a minute.
- Add the sliced onions and saute for 2 mins on medium flame.
- Add sliced carrots and beets.
- 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.
- 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.
- Let the mixture cool down and puree the carrot soup in a blender.
- Return the soup to the soup pot. Season with salt, cumin powder and black pepper . Mix well.
- Garnish & Serve the soup with some cream and some more Rosemary(optional)
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