Masoor Carrot And Pumpkin Soup

With the earthy richness of masoor dal, the sweetness of carrots, and the velvety texture of pumpkin, this soup is a symphony of flavors and textures that promises to warm your heart and satisfy your soul.

By Sanjeev Kapoor 14 Jun 2016 in Recipes Veg

New Update

Main Ingredients	Split Red Lentil, Red Pumpkin
Cuisine	Fusion
Course	Soups
Prep Time	10-15 minutes
Cook time	25-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

1/2 cup split red lentil (masoor dal), boiled
2 rcarrot, sliced
250 grams red pumpkin (bhopla/kaddu), sliced
2 teaspoon Oil
3 cloves garlic
1 large onion, chopped
1 1/2 cups vegetable stock
Salt to taste
7-8 black peppercorns crushed
1 cup skimmed milk

Method

Heat oil in a non-stick pan.
Add garlic cloves, onion, carrot and pumpkin and sauté. Add vegetable stock, salt, black pepper powder and stir. Add masoor dal and mix well. Cover and cook on medium heat till the dal is completely cooked and soft.
Cool and blend in a mixer. Pour into a pan and add milk. Bring it to a boil.
Serve hot.

Calories	1545
Carbohydrates	169.1
Protein	51
Fat	73.9
Other Fiber	Fiber- 32gm

#Carrots #Red pumpkin (bhopla/kaddu) #Split red lentils (masoor dal)