Carrot soup with Crackling spinach

Ingredients for Carrot Soup

200 gm carrots

1 finely chopped onion

1/2 chopped potato

1 small tomato

1 finely chopped leek

3 cloves of garlic

1/2 tsp cumin powder

1/2 tsp paprika

2 tbsp olive oil

2 cup chicken stock

Salt to taste

2 tsp cream


Heat olive oil in a pressure cooker add chopped garlic, onion and leek. Saute for 2-3 minutes, until onion is translucent.

Add chopped carrots, potato and tomato and salute them for 3-4 minutes.
Add cumin powder, paprika and salt. Add chicken stock and close the pressure cooker and let it cook for 2 whistle or until carrots are soft and cooked.

When the carrots are cooled down enough transfer it to blender jar and make smooth puree. Again transfer the soup in a saucepan and heat it on medium heat, check for seasonings.

Ingredients for Crackling Spinach Recipe

Spinach Leaves 1 bunch

Oil to deep fry

1 tsp sesame seeds

Salt to taste


Trim the steam, wash, drain and pat spinach leaves dry. Spinach should be completely dry. Cut into very thin strips.
Heat oil in a wok.

Add spinach and deep-fry till crisp.

Drain on absorbent paper.

Sprinkle salt and sesame seeds.

Serve hot Carrot soup with topping of crackling spinach and dash of cream.


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