I am taking easily digestible, low calorie food like soups, salads, steamed vegetables, fresh fruits, juices and fresh vegetables once in a week for dinner. I am doing this to avoid rice and wheat and also to reduce the strain on my digestive system. So henceforth, you will also be finding lot of low calorie recipes in this space. This carrot soup is very healthy, simple, easy to prepare and also low in calories.
Easy, Healthy, Low Fat Carrot Ginger Soup
Prep time - under 5 mins
Cook time - under 15 mins
Carrots - 250 grams or 1 cup heaped (washed, peeled and chopped)
Onion -1 medium size
Ginger - 1 inch piece
Garlic - 2 cloves
Olive oil - 1 tsp
Salt and pepper powder to taste
Wash the carrots, peel and chop it into cubes.
Peel and chop onions, ginger and garlic.
In a pressure cooker or a pan, heat a tsp of oil, add chopped onions, garlic and ginger.
Cook onions until translucent. Then add chopped carrots and saute for 2-3 seconds.
Add 1 cup of water or vegetable stock, salt needed and cook covered in medium flame until the carrots are soft. Alternatively you can also pressure cook for 2 whistles.
Once cooked, cool it and blend it to a puree in a blender. Strain using a soup strainer.
Add another half cup of water and reheat the soup. Add salt (if required) and pepper powder to taste and enjoy it piping hot.
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