Archive for the 'Soups' Category


Carrot and Leeks Soup

Soups are really comforting and filling for me. My craving for soups kicks off along with winter. Potato and Leeks is the most common among the soups made with leeks, but I wanted a lighter one with leeks so just replaced potatoes with carrots and added few ingredients to suite our taste. The mild onion flavor of leeks and carrots blends really well. This soup is simple to make and equally delicious. Serve it along with a green salad and warm sandwich. This soup is very light and also the flavors intensify by the next day, so you can easily make this dish any time. Orange juice not only adds a nice citrus taste also gives a beautiful orangey color to the soup.


2 Leeks
2 large carrots
1 celery stalk
1 tbsp fresh ginger
1 tsp oregano (dried)
1 tsp fresh parsley
4 cups vegetable stock/water
1/4th cup orange juice (optional)
Salt and Black Pepper according to taste
1 tbsp olive oil or unsalted butter


Clean and chop up the tender part of the leeks (discard the leaves, green ones) and celery stalk along with leaves. Cut the carrots, peel and roughly chop ginger.

Heat the oil in a saucepan and sauté ginger, celery and leeks gently for 5 minutes stirring occasionally, until the leeks are soft and transparent. Add oregano, black pepper and carrots, sauté for 2-3 minutes. Stir in the stock and bring to the boil. Simmer for 10-12 minutes or until the vegetables are tender. Remove from heat and cool down. Puree the cooked veggies in a food processor or in a blender. Pour the mixture in a saucepan, stir in orange juice and parsley and cook on low heat for few minutes. Adjust the seasoning, garnish with parsley leaves before serving.

Notes and Tips

You can substitute orange juice with milk or stock. If you want a spicy soup replace oregano and parsley with curry powder and coriander leaves.

And finally, thanks bee for reminding “Click-Liquid” event, here is my warm blow of soup for you folks. Enjoy!!

More recipes with carrot:

Carrot Ginger Soup

Carrot Pulao


Mudda Pappu – Tomato Rasam

dsc_0147.jpgRoasted Pigeon Peas and Spicy Tomato Rasam

Lentils play a prominent role in my everyday cooking. As a vegetarian, for me they are the protein pack filled with valuable nutrients and vitamins besides vegetables. Dishes made of lentils are must in my everyday cooking. It can be dal, rasam, sambar or even chutney. There are lots of different varieties of lentils available and each one has a distinctive flavor and used in preparation of different kinds of delicious dishes. In India lentils are used extensively right from side dishes to savories and deserts.

In India, toor dal (split pigeon peas) are one of the most popular lentils—along with, chana, urad, masoor and mung. Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.

As a South Indian I’m very fond of toor dal/kandi pappu (split pigeon peas), urad dal (black gram), channa dal (split chickpeas) and moong dal (slit yellow mung beans) and my pantry is always well stocked with all these different lentils and legumes, looks more like an mini lentil bazaar.

When it comes to cooking time by default I go for toor dal (Kandi pappu in Telugu). When Linda announced that she is extending the deadline for JFI- Toor dal, I have decided to send my favorite mudda pappu .The nutty flavor of the roasted toor dal gives a unique taste to the dish. Mudda pappu is relished with different combinations. Today’s combination is with simple tomato rasam and potato fry. When ever I cook this dish, it takes back to my childhood days. My mom always use to make small balls of dal rice and drop them into the spicy hot rasam and use to me feed and my sister telling us all those beautiful moral stories.



 our meal today mudda pappu, tomato rasam and potato fry

Thanks Linda, I’m sending this to you .
Mudda Pappu


1 cup toor dal/ kandi pappu
Salt to taste
Water to cook


Heat a dry skillet on medium low, dry roast toor dal till golden brown and until you smell the nutty aroma of roasted dal. Remove from heat, shift into a bowl. Add required amount of water and pressure cook until done (I usually cook for 3 whistles). Cool down and drain the excess water into a bowl (don’t throw it). Lightly mash the dal and mix salt and little reserve water to thin it /desired consistency.


Tomato Rasam/Charu
Call it a “Soup” in western style or “Rasam” in Indian way. It’s a comfort food for many Indians especially South Indians. There are a lot of different varieties of Rasam, they are good for tummy and also yummy side dish for rice usually had along with dal, dry curries and papad. This is a simple version of no dal tomato rasam.


1 small tomato
Tamarind (small lemon size)
1 tsp jaggery
2 cups water / reserved lentil water
1/4 tsp turmeric
Few curry leaves
Salt to taste

For seasoning
1 tsp veg oil
1/2 tsp jeera
1/4 tsp mustard seeds
Pinch of hing
2 tsp MTR rasam powder
Few coriander leaves (chopped)

Heat oil in a small frying pan and fry the seasonings 1-4 (except rasam powder and coriander leaves). Allow mustard seeds to pop. Turn off the heat and keep aside.


Soak tamarind in warm water for 15 mins and extract the pulp (around 2-3 tbsp)

In a deep pan/ pot, add the tomatoes (crush or chopped) , tamarind pulp, salt, turmeric, jaggery, curry leaves and water. Bring all together to boil and reduce the heat to low. Cook the rasam mixture for 10-12 minutes or until the tomatoes are soft and done. Add rasam powder and cook for 2 more minutes. Adjust the taste, stir in the seasoning and coriander leaves and remove from heat.

To serve (like my mom) , mix rice, ghee (clarified butter) and mudda pappu and make balls. In a soup bowl pour rasam and drop the dal rice balls as shown in the above picture. Let it stand for 3-5 mins and enjoy listening to a nice story. 🙂


Notes and Tips

You can make mudda pappu without roasting dal. You can use sugar instead of jaggery in your rasam. If you don’t like the sweetness in your rasam just skip the sugar/jaggery. Rasam powder can be substituted with ½ tsp of coriander powder and ¼ tsp of red chilli powder. Add these ingredients to seasoning and fry for a minute or so and mix. Toor dal/ pigeon peas is also know as tuvar dal, red gram , arahar dal.


Chunky Minestrone

dsc03467tn.jpgVegetarian soups are even more satisfying when paired with a sandwich or salad. A bowl of warm soup or stew is quite comforting after a long day. And some of the best are loaded with healthy, good amount of fiber and vitamin-rich vegetables. Chunky minestrone is one of my favorite. The word minestrone means :- variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. (Source


2 tbsp olive oil
1 medium onion (chopped)
1 medium onion (diced)
1 clove garlic (minced)
1 celery stalk (thinly sliced)
1 medium zucchini (cubed)
4-6 mushrooms (chopped , optional)
4-6 asparagus ( cut into 1-2″ inches)
14.5 oz canned tomatoes (diced/whole un drained)
15 oz canned cannelloni beans ( drained)
1/4 cup small pasta
2-3 cups water/vegetable stock
1 tsp Italian seasoning
salt and pepper to taste
1/2 cup parmesan cheese (grated)


Heat oil in a large deep pan over medium heat. Add onions, celery, carrots garlic and sauté for 3-5 minutes. Add seasoning, zucchini, mushrooms, asparagus, tomatoes ( if using whole chop into bite size pieces), salt , pepper, water/stock and bring to a boil. Cover and reduce heat and cook for 12-15 minutes. Add beans and pasta and cook for 8-10 minutes or till pasta is done (al-denta). Sprinkle with cheese and serve hot with garlic bread/ salad.

Notes and Tips

You can add greens (spinach /kale) to the soup, taste and also looks really good. You also use orzo (rice shaped pasta) instead of small pasta. You can also make this soup with your choice of vegetables, beans, pasta and olives and serve hot in winter and cold in summer.


Carrot-Ginger Soup

dsc03328-0.jpgAs winter sets in, there in nothing like a warm pot of soup. Almost all root vegetables make wonderful soups. Root vegetables have an earthy flavor and that complements the strong flavors of herbs and spices. Carrots are one particular vegetable available year around. Carrots and ginger make a delicious soup. The sweetness of the carrots is balanced by adding lime juice.


4-5 carrots
1 small onion (chopped)
1 small potato (peeled and chopped)
1 small Celery rib (thinly slice)
Big peice of ginger(1-2 inches, chopped)
4 cups vegetable stock
1 tbsp oil
1-2 tbsp butter
2 tbsp coriander powder
1 tbsp chopped coriander leaves
1/2-1 cup milk
salt and freshly ground black pepper
Lime juice


Clean, peel and dice carrots . Heat oil and 1 tbsp butter in a large heavy bottom sauce pan. Add onions, ginger and saute over medium heat for 4-5 mins until translucent. Add celery and potatoes and cook for few mins. Add carrots, cover the pan and cook on medium low heat for 4-5 mins. Keep stirring in the middle. Lower the heat and cook for 10-12 mins. Add the stock and bring it to boil, simmer and cook for 10 more mins, until the veggies are tender. Turn off the heat and keep the mixture aside. In a small pan heat the remaining butter, add coriander powder and saute for couple of minutes and remove from heat.
Puree the cooked veggies in a food processor or in a blender. Pour the mixture in a clean saucepan, stir in milk and coriander mixture and cook on low heat for few mins. Adjust the seasoning, garnish with coriander leaves and lime juice before serving.


Notes and Tips

You can add orange juice instead of milk to thin the soup. To spice it up, add little nutmeg/red pepper flakes. You can even roast the carrots, roasted veggies add an extra layer of flavor to the soup.