Simple Way to Make Homemade Carrot Ginger soup

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Homemade Carrot Ginger soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Carrot Ginger soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot Ginger soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Carrot Ginger soup is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Carrot Ginger soup estimated approx 30 minutes.
To begin with this particular recipe, we must prepare a few components. You can cook Carrot Ginger soup using 11 ingredients and 10 steps. Here is how you cook that.
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Ingredients and spices that need to be Get to make Carrot Ginger soup:
- 1 carrot
- 1 tomato
- 1 inch ginger
- 10 garlic pods
- Handful basil leaves
- as needed Salt
- 1 tsp black pepper powder
- 1 green chili
- 1 capsicum
- 2 tsp Coriander leaves for garnishing
- 2 tsp Butter
Steps to make Carrot Ginger soup
- Heat a pan and add 2 tsp butter.
Stir fry chopped onions, tomatoes, capsicum and carrots for 2 to 3 minutes. - Turn off the gas and let it cool down for some time.
- Add some basil leaves and 1 green chili and blend it finely.
- Heat the same pan again and add 1 tsp butter.
- Add chopped ginger, garlic and stir fry it for 2 minutes.
- Add the carrot paste to it and again fry it for 2 minutes.
- Add 2 glass of water and let it simmer for few minutes.
- In a bowl take 1 tsp cornflour and 1 cup water and mix it. Add this to the pan and mix it well.
- Then add salt as well as black pepper as needed.
- Finally add some chopped coriander leaves and basil leaves for garnishing and serve hot.
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