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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.

BySanjeev Kapoor in Recipes Veg
New Update

Masoor Carrot And Pumpkin Soup

Main IngredientsSplit Red Lentil, Red Pumpkin
CuisineFusion
CourseSoups
Prep Time10-15 minutes
Cook time25-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

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

  1. Heat oil in a non-stick pan.
  2. 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.
  3. Cool and blend in a mixer. Pour into a pan and add milk.Bring it to a boil.
  4. Serve hot.

Calories1545
Carbohydrates169.1
Protein51
Fat73.9
Other FiberFiber- 32gm
#Carrots #Red pumpkin (bhopla/kaddu) #Split red lentils (masoor dal)
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