Carrot juice and orange juice can be used in its preparation, and some versions are prepared using puréed carrot. After cooking, the dish can be run through a sieve to strain it. Here we use the pureed carrot to make a thick soup.
Ingredients for 1.6 LITRES
| Qty | Unit | Description |
|---|---|---|
| 0.3 | Kg | Carrots |
| 1 | Litre | Chicken stock |
| 0.005 | Kg | Ground cumin |
| 0.01 | Kg | Ground cardamon |
| 0.02 | Kg | Sugar |
| 0.04 | Kg | Grated orange zest |
| 0.25 | Litre | Orange juice |
| 0.01 | Kg | White pepper |
| 0.25 | Litre | Cream |
| 10 | Nos | Parsley sprig |
Method:
- Peel carrots and puree it
- Broil cummin and then cardamon. Once done ground it.
- In a pan add spices and then carrot puree along with sugar
- Once it starts boiling then add orange zest and then orange juice
- Give this mixture one boil and then add chicken stock
- Cook it and then to adjust the consistency add cream and then season it with white pepper
- Cool & refrigerate for 3 hrs. Garnish with parsley sprig and serve