Friday, 9 May 2014

Carrot Soup - Indian Restaurant Style - Vegan

Growing up, we never made soups at home. They were usually a restaurant thing. And they are served quite differently. Usually they are very thin and the purpose of soup is to create appetite for the main course that is going to follow. As kids we almost always got full up with the appetizer and soup. So never understood the idea of soup creating Appetite.

And if you are an Indian, you will also know the ordering of soup by 2. Well, its just ordering 1 soup served by half in 2 bowls. Soup to share. That is a neat trick if you want to have some soup, but don't want to get full up. So in India you will hear people ordering 'Carrot Soup by 2'. Now you know what we mean.

Now coming to this soup. As I live so far away from my home country, little things that remind me of home brings excitement to life. Even shared videos circulating in Facebook brings tears to your eyes. Memories have a way like that, don't you agree? When I made this soup and tasted it, i had to stop for a second cause I was smiling and crying at the same time. It just brought back the childhood memories. So what are you waiting for. Go on and make this soup. Tell me how you like it. 

I am not sure if this is exactly the recipe they use in restaurants in India. But can guarantee you that the taste is pretty close.

Wondering what the bread served with this soup is? It is another family favourite. Vegan Zucchini (Courgette) bread with Sunflower and Pumpkin Seeds. Here is the recipe to that.


Carrot chopped 3 cups (about 6-8)
Olive Oil 2 tbsp (or use any oil)
Flour 1/4 cup
Chilli Powder 1/2 tsp
Cumin Powder 1/2 tsp
Garlic Powder 1/2 tsp (or use minced garlic)
Onion Powder 1/2 tsp (optional)
Tomato Paste 3 tbsp
Water (or Veg Stock) 4-5 cups

Method of Preparation

1. Peal and chop carrots into medium pieces.

2. Add to a pot with 2 cups of water. Boil for about 10 min till the carrots are fully cooked.

3. Take carrots out of the water and blend into a smooth paste adding water as needed.

4. Heat the oil in a pan. Add the flour and saute till it is slightly browned and the raw smell is gone.

5. Add the chilli powder, cumin powder, garlic powder and onion powder. Saute for a minute.

6. Add the tomato paste. Saute for another minute.

7. Add half a cup of water (or stock) and mix well till there are no lumps.

8. Add some more water and the carrot puree along with some salt. Mix well.

9. Add more water or stock as needed to get the desired consistency.

10. Bring to boil and simmer for a few minutes.

In India, the soup is always served with some croutons fried in ghee (clarified butter). I have just added a few toasted bread to the soup! 


  1. I can relate to buying 1/2 soups and as you say my mom never made any soups except for the tomato soup and I used to think soups are restaurant thing too. You have presented it very beautifully.

  2. Ha the one by two concept! i love it. Where will we find such things but in India? How do you manage to whip up such delish stuff the vegan way? Croutons on top, the vibrant orange everything to cheer me up