Clearcals

Serving Size 1 Medium Cup (200 g)
Calories93.8 kcal
Carbs9.2 g (36.8 kcal)
Protein1.8 g (7.2 kcal)
Fats5.5 g (49.7 kcal)

Carrot Mattum Inji Soup recipe

Name: Carrot Mattum Inji Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 1 Table Spoon of Ghee clarified butter; 250 Grams of Carrot orange; 10 Grams of Coriander leaves; 10 Grams of Garlic small clove; 10 Grams of Ginger fresh; 100 Grams of Onion big; 2.5 Grams of Salt; 200 Milliliter of Water; 2.5 Grams of Black pepper powder

Carrot Mattum Inji Soup is a good source of dietary fiber, vitamin C, vitamin D, lutein, manganese, and an excellent source of beta carotene. HINT: It helps in strengthening muscles and boosting immunity.

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Ghee clarified butter

1 Table Spoon

Carrot orange

250 Grams

Coriander leaves

10 Grams

Garlic small clove

10 Grams

Ginger fresh

10 Grams

Onion big

100 Grams

Salt

2.5 Grams

Water

200 Milliliter

Black pepper powder

2.5 Grams

Instructions

Washing

Wash the carrot and onions thoroughly.

Chopping

Chopping carrots, onions, ginger, and garlic cloves roughly.

Pressure Cooking

Boil the carrots, few garlic pods, and onions with 200ml of water and keep them aside.

Blending

Transfer the ingredients into a blender and blend it until smooth.

Simmering

Heat a nonstick pan add ghee, ginger, garlic, salt, and pepper, and let it simmer for 4-5 minutes while stirring occasionally. Now add the boiled carrots and allow them to cook.

Garnishing

Once done pour it in a serving bowl garnished with coriander leaves. Serve hot with brown bread or toast.

Nutrition Label