Cream of Carrot and Bottle Gourd Soup

Cream of Carrot and Bottle Gourd Soup

Cream of Carrot and Bottle Gourd Soup is my one-pot bowl of goodness and nutrition. I have to thank my blogger friend, Amritha Srinath for this recipe. This recipe is one of her treasures on her blog on soups. I fell in love instantly with the recipe and made it the same day. Lauki is an excellent vegetable for losing weight and for keeping your weight loss goals. It is easy on the digestive system as well. Carrot is also full of fibre and is a great combo with the bottle gourd. For this delightful soup recipe you just have to cook all the ingredients together in a pressure cooker; then blend to a smooth consistency with the few herbs and spices.

During winters, this soup is a real comforter. Warm and filling, it helps you detox and have a fresh, sumptuous meal.  But I never liked Lauki. If you had asked me to drink bottle gourd soup, a few years ago I would have baulked at the idea. But now that I am aware of its benefits, I have added it to my regular menu.

Healthy Soups

Soups make great dinners as they are wholesome, filling and nutritious. I have a delicate tummy and hence I have light dinners. Soup with garlic bread or just plain toast is soothing for my stomach. Lauki is full of water and hence makes you feel fuller for a longer time. The carrot and the tomatoes add the slight sweet and tangy taste to the soup.

 Carrots can be combined with any other vegetable for soups and bottle gourd and tomatoes seem perfect for a naturally thick, rich soup. I added just black pepper and cardamom to the original recipe.

Check out recipes of my favorite soups- Vegan Beetroot Soup with Coconut Milk. Hot and Sour Soup, Fresh Veg Corn soup.

Cream of Carrot and Bottle Gourd Soup

INGREDIENTS

1 small Bottle Gourd Peeled and cubed

2 carrots peeled and cubed

1 or 2 Tomatoes chopped

4 Garlic Cloves sliced

½ inch piece of Ginger finely chopped

1 Onion chopped

2 Cloves

1 Bay Leaf

2 cardamoms

Salt to taste

1/4^th tsp pepper

Oregano or Mixed herbs

3 cups of Water

1 tsp of Butter

1 tbsp Fresh Cream

Sugar/Jaggery optional

Coriander for garnishing

METHOD

Firstly, wash, peel and chop all the veggies; carrot, bottle gourd, tomatoes, ginger, garlic and onions.

Next, take a pressure cooker and add the butter.

Now, throw in the dry spices; clove, cardamom, bay leaf followed by the ginger garlic and onion.

Sauté well and add the cubed carrots, bottle gourd and tomatoes.

Mix well and add the water. Pressure cook for 2 whistles.

Turn off, let the pressure go down. Remove the bay leaf and puree the boiled vegetables with a hand blender.

Subsequently, turn on the flame and add the salt, pepper, sugar and mixed herbs.

Pour into a soup bowl and drizzle the cream.

Garnish with fresh coriander and serve piping hot Cream of Carrot and Bottle Gourd Soup with toast or garlic bread.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Don’t be Bugged!

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Ingredients

• 1 small Bottle Gourd Peeled and cubed
• 2 medium carrots peeled and cubed
• 1 or 2 medium tomatoes chopped
• 4 cloves garlic sliced
• 1/2 inch piece of ginger finely chopped
• 1 chopped Onion
• 2 pieces cloves
• 1 long Bay Leaf
• 2 pieces cardamoms
• 1/4 tsp pepper
• 3 cups of water
• 1 tsp of butter
• 1 tbsp Fresh cream

Servings:

Instructions

1. Firstly, wash, peel and chop all the veggies; carrot, bottle gourd, tomatoes, ginger, garlic and onions.
2. Next, take a pressure cooker and add the butter.
3. Now, throw in the dry spices; clove, cardamom, bay leaf followed by the ginger garlic and onion.
4. Sauté well and add the cubed carrots, bottle gourd and tomatoes.
5. Mix well and add the water. Pressure cook for 2 whistles.
6. Turn off, let the pressure go down. Remove the bay leaf and puree the boiled vegetables with a hand blender.
7. Subsequently, turn on the flame and add the salt, pepper, sugar and mixed herbs.
8. Pour into a soup bowl and drizzle the cream.
9. Garnish with fresh coriander and serve piping hot Cream of Carrot and Bottle Gourd Soup with toast or garlic bread.

Recipe Notes

1. Add veggies of your choice
2. Add olive oil or ghee instead of butter
3. Cook in a pan or cooker
4. Add vegetable stock or water
5. Add spices of your choice.