Peas & Carrot Soup Turnip & Carrot Soup Monsoon ka Mazza Episode 7 Sanjeev Kapoor Khazana

Warm your soul and embrace the monsoon vibes with a hearty bowl of soup! Take your pick from these two equally nourishing and creamy carrot soup options.

PEA & CARROT SOUP

Ingredients

2 cups shelled green peas
2 large red carrot, cut into 1 inch pieces
2 tbsps oil
2 bay leaves
8-10 black peppercorns
6-8 garlic cloves
1 medium onion, roughly chopped
6-8 fresh coriander roots, washed
1 medium potato, cut into 1 inch pieces
Salt to taste
Fresh cream for drizzling
Steamed carrot cubes for garnish
Streamed green peas for garnish
Fresh coriander sprig for garnish
Crushed black peppercorns for sprinkling

Method

1. Heat oil in a deep pan. Add bay leaves, black peppercorns, garlic cloves, and onion and saut till translucent.
2. Break the coriander roots in half and add into the pan.
3. Add red carrots and potato and saut for 2-3 minutes. Add green peas and salt and mix well.
4. Add 4-5 cups water, mix and let the mixture comes to a boil. Cover and cook till done.
5. Discard the bay leaves and blend the mixture with the help of a hand blender till the mixture turns smooth.
6. Transfer the soup in a serving bowl, drizzle fresh cream, garnish with steamed carrot, steamed green peas and coriander sprigs. Sprinkle crushed black peppercorns and serve hot.

TURNIP AND CARROT SOUP

Ingredients

2 medium turnips (shalgham), peeled and roughly chopped
1 medium carrot, peeled and roughly chopped
1 tbsp butter
tbsp olive oil
1 tbsp finely chopped garlic
1 medium onion, roughly chopped
2-3 fresh thyme sprigs
4 cups vegetable stock
Salt to taste
Crushed black peppercorns to taste
1 cup milk
cup fresh cream
Chopped fresh chives for garnish

Method

1. Heat butter and olive oil in a non-stick deep pan.
2. Add garlic and saut for 1 minute. Add onion and mix well. Cook till it turns translucent.
3. Pluck the leaves of thyme sprigs and add into the pan and mix well.
4. Stir in the carrot and turnips and saut on high heat for 2-3 minutes.
5. Reduce the heat to medium, pour the vegetable stock, add salt and crushed black peppercorns, and mix well. Cover and cook for 8-10 minutes.
6. Switch the heat off and blend the mixture with an electric hand blender till smooth.
7. Add milk and continue to blend.
8. Place the pan back on heat. Cook for 2-3 minutes. Add fresh cream, mix and cook for 1-2 minutes.
9. Transfer the soup into serving bowls, garnish with chives and crushed black peppercorns. Serve hot.

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