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with cauliflower

Carrot soup
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Carrot soup (gajar surwa)

 

Cauliflower soup
  • 750 GRAM CARROTS, cleaned and cut
  • 5 GREEN ONIONS, chopped
  • 1/2 CUP CREAM
  • 1 TBSP SALT
  • 1/2 TBSP CURRY POWDER
    •
 
  • 1 CAULIFLOWER, cleaned and cut
  • 2 ONIONS, chopped
  • 1/2 CUP CREAM
  • 2 CUPS MILK
  • 1 TSP NUTMEG, grated
  • 2 CUPS VEGETABLE STOCK
    •

Fry the green onions for a few minutes, add the carrots, fry a few minutes more. Stir in the curry. Add 1 liter of water and salt. Cook 20 minutes. Puree the soup in a food processor, add the cream. Garnish with green onion.

See also Argentinean carrot soup and Oriental carrot soup.

Fry the onions for 5 minutes. Mix the milk with the stock and add the onions and cook the cauliflower 25 minutes in the mixture. Puree the soup with a food processor. Stir in the cream and the nutmeg. Add salt to taste. Garnish with parsley and a bit of nutmeg.