Name: Carrot Soup with Spinach Cracklings recipe by Afroz Shaikh at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 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; FRESH CREAM 2 TBSP; Spinach Leaves 1 bunch; 1 tsp sesame seeds; Salt to taste; Oil to deep fry

Ingredients Serving: 4

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
FRESH CREAM 2 TBSP
Spinach Leaves 1 bunch
1 tsp sesame seeds
Salt to taste
Oil to deep fry

Instructions

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 saute them for 3-4 minutes.
Add cumin powder, paprika and salt. Add chicken stock and close the pressure cooker
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.
Keep the soup on Low simmer, start with spinach cracklings
Trim the steam, wash, drain and pat spinach leaves dry. Spinach should be completely dry. Cut into very thin strips.
In dry pan toast the sesame seeds.
Heat the oil in a deep wok.
Add thinly cut spinach to hot oil and deep fry, until crisp but don't brown the leaves.
Drain the spinach cracklings on absorbent paper.
Serve hot carrot soup in a soup flare and top it with spinach cracklings.
To garnish drizzle the fresh cream on to the soup.

Similar Recipes