Tag: Cooking Light

Carrot Orange Turmeric Soup … staying warm this winter!

Carrot Orange Turmeric Soup for cold winter days as these. They say we’re experiencing the coldest winter in North India in decades & so that calls for endless soups, stews & hot chocolate! I’m trying my hand at things I’ve never made before & this brightly coloured delicious soup is one of them.

This Carrot Orange Turmeric Soup is almost stupidly simple yet packs quite a punch! It also has some of my favourite ingredients like garlic greens & fresh turmeric.

I do love soups like these that require literally no work but still taste and look like a million bucks! This one is silky smooth too!

I despised soups as a kid. Soup at home was the usual suspect – either a tomato soup , else bone broth. That put me off for a while because it was like a chore spooning the same predictable soup time after time. Add butter or croutons to them, but the same uniform taste remained.

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” Laurie Colwin

Cut to now. Life is more interesting and it’s easy to find inspiration. A couple of other favourite soups on the blog is this earthy Mushroom Cashew Rosemary Soup and the Quick Tomato Coconut Soup Also, a food blog is perpetually hungry, & I’m trying to keep this one well fed for now at least!

What’s your favourite soup? I’d love to hear.

Catch me on Instagram if you’re there. Do tag me on  passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

Print

Carrot Orange Turmeric Soup

This Carrot Orange Turmeric Soup is almost stupidly simple yet packs quite a punch! It also has some of my favourite ingredients like garlic greens & fresh turmeric.
Keyword eggless, gluten free, no bake, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp clarified butter/ghee {optional}
  • 3 carrots sliced
  • 4 cloves garlic sliced
  • 1 large onion chopped
  • garlic greens chopped
  • 1/2 inch piece "fresh turmeric
  • 1 cup vegetable stock/ or water { I use the water I blanch beans/broccoli in}
  • Zest of 1 orange
  • Juice of 1/2 orange

Instructions

  • Sauté all the vegetables in 1 tbsp ghee + evoo for 5 minutes until lightly coloured & fragrant.
  • Add the stock / water, orange zest and salt to taste.
  • Simmer until carrots are soft. Blend until smooth.
  • Squeeze in juice of 1/2 an orange. Adjust the thickness as desired. Reheat gently before serving.
  • Drizzle extra virgin olive oil and scatter over roasted pumpkin, melon seeds etc.

Baby Mustard Greens Indian Stir Fry … #freshproduce #NorthIndia #vegetarian #stirfry #healthy

“The easiest diet is, you know, eat vegetables, eat fresh food. Just a really sensible healthy diet like you read about all the time.”
Drew Carey

Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite. Someone asked me the other day if I only bake, and I almost gawked! I cook more than I bake, or maybe equal amounts. I love to cook, and love trying new stuff. I just don’t blog it often enough.

So turning a corner near home yesterday, I chanced upon this young lad selling a cartload of farm fresh vegetables. The greens caught my glad eye and I hit the brakes. They weren’t the normal greens we see everyday. They were tiny, or rather baby, mustard greens … fresh, tender and absolutely delightful. All I could think of was ‘I wish I had my camera‘. The next best thing was of course to buy some, take it home and shoot! So I bought a bunch of stuff for a princely Rs100 {less than $2} and raced home in excitement.

North Indian winter is incomplete without a meal of sarson ka saag and makki ki roti. It’s a dish I make often through the winter, yet this year I haven’t got there for some silly reason. The upside of course that winter is longer and colder this year, so there’s plenty of promise of the dish showing up in the days to come. Since that is a more involved dish to make despite the several shortcuts I take, the Baby Mustard Greens Indian Stir Fry seemed a simpler option.

A quick consultation with Sangeeta who rules the roost for fresh produce and is a ‘food knowledge bank‘ in my eyes, and I knew what I would make. I cooked up a simple stir fry … loads of green chilies and loads of flavour, and served it up with one of my favourite non vegetarian dishes – a chicken korma. Kept the leaves whole for this since they were small and tender, yet you can always chop them up.

Also feel free to reduce {or increase } the green chilies. they add a nice touch of heat served alongside the mild and flavourful Awadhi Chicken Korma, which incidentally is one of our family favourites. That korma, shared here and seems to get better each time we make it! It’s simple and uncomplicated too, with staple pantry ingredients.

 

[print_this]Recipe: Baby Mustard Greens Indian Stir Fry

Summary: Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite.

Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:

  • 750g baby mustard greens, leaves picked
  • 1 1/2 tbsp mustard oil
  • 1 whole dried red chili
  • 1/2 tsp asafoetida
  • 4 cloves garlic, finely chopped
  • 3 green chillies, finely sliced
  • 1 medium tomato, chopped
  • Salt to taste

Method:

  1. Wash and spin the baby mustard leaves in a salad spinner to get rid of extra water. {You can chop the leaves f you like]
  2. Heat oil in a wok, add the whole red chili when the oil reaches smoking point, and discard it once it blackens.
  3. Add asafoetida, green chillies and tomato to oil and stir fry to mix.
  4. Add all the leaves, reduce heat to simmer and cover and cook for 5-7 minutes until the leaves wilt.
  5. Open, season with salt, stir to mix well, and simmer for another 10 minutes or so until the leaves are cooked.
  6. Increase heat and stir fry until dryish. taste and adjust seasoning.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version