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Carrot Soup


  • 4 or 5 carrots
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1/2 tsp pepper powder
  • 1/4 cup milk
  • Salt to taste


Wash and peel your carrots. Bring about half an inch of salted water to boil in a large frying pan, add your carrots and garlic cloves, cover, and cook until the carrots are tender, depending on how large your carrots are, this will be 5 or 6 minutes. Puree the steamed carrots and garlic. In a small saucepan, add milk, cumin powder and pepper powder. When the milk starts boiling, add the pureed carrots and salt as desired. Boil the soup for 5 minutes and serve hot.

From Chitra Rao's recipe in the Boston Examiner