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Carrot Orange Ginger Soup is simply divine. Its a very light soup with its aromas wafting through the air when you serve it. I never intended to sound poetic. Its one of the most easiest soups to make. The addition of orange rind heightens the flavor. The essential oils of the orange is found in its skin. I like to add orange zest or rind in my recipes wherever it suits fit. It makes the dish “wow”. I did not add butter or cream in this soup. I have kept it a very light soup. You can add cream or butter in the end to make it a little rich. Here is how to make Carrot Orange Ginger Soup.

Get all the ingredients ready. Peel the rind from an orange. Peel only the orange part of the skin. The white part is the pith and pith is very bitter. Make sure you are not peeling the pith as the soup will become bitter. Set aside. Use 2 big carrots or 3 medium sized carrots for this recipe. Do not add lot of ginger. Just a little piece would do. Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally.

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Open the Cooker and remove the orange rind. Discard the rind. The rind with the pith tastes bitter when pureed. So do not add in the rind while pureeing. Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.

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Serve Carrot Orange Ginger Soup with some toasted bread or croutons.

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Main Ingredients

  • 1 Onion, chopped
  • 2 - 3 Carrots, chopped
  • 1/2 inch piece ginger, chopped
  • Orange rind from an orange
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

For Serving

  • 1/2 cup orange juice
  • 2 sprigs coriander leaves, chopped
  1. Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on a medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally. Open the Cooker and remove the orange rind. Discard the rind.
  2. Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.
  3. Serve Carrot Orange Ginger Soup with some bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Soup
  • Cuisine: Continental
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Main Ingredients

  • 1 Onion, chopped
  • 2 - 3 Carrots, chopped
  • 1/2 inch piece ginger, chopped
  • Orange rind from an orange
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

For Serving

  • 1/2 cup orange juice
  • 2 sprigs coriander leaves, chopped
  1. Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on a medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally. Open the Cooker and remove the orange rind. Discard the rind.
  2. Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.
  3. Serve Carrot Orange Ginger Soup with some bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Soup
  • Cuisine: Continental

Find it online : https://www.kannammacooks.com/carrot-orange-soup-carrot-soup-recipe/

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I have already shared the recipe for plain Idiyappam here . I used the same technique for doing Idiyappam using ragi flour. The texture was amazing with the ragi flour. This technique for making Idiyappam has been adapted from Mr.Ramakrishnan, the founder of OPOS recipes.

Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew.

Here is how to do ragi Idiyappam.

Take a pan and add in a cup of ragi flour to the pan. Do not pack the flour while measuring. Use scoop and sweep method to measure the flour. Roast the ragi flour on medium flame until the flour is very hot and aromatic. It will take about 5-6 minutes on medium flame. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.

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Take a pressure cooker and add in 1.5 cups of water and half a teaspoon of salt. I used a 3 liter cooker today. Cover and cook for one whistle. Remove the pressure manually with a spoon. (I used a knife..OOPS..Morimoto will be mad at me, I know. Don’t be like me). Hot water is ready!

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Immediately add in the roasted ragi flour and mix well to combine. There will be little bits of ragi flour that may not look wet. Thats OK. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.

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Get the Idiyappam Press ready.

After 15 minutes, open the cooker and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.

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Press the dough when the dough is still hot. It kind of hardens as it cools and it will become really difficult to press. If you find the press to be hot, cover it with a towel for easy handling. This is some elbow grease work. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

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Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

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  • 1 Cup Plain Ragi Flour (Do not pack the flour while measuring, Use scoop and sweep method)
  • 1.5 Cups Water
  • ½ Teaspoon Salt
  1. Take a pan and add in a cup of ragi flour to the pan. Roast the ragi flour on medium flame until the flour is very hot and aromatic. It will take about 5-6 minutes on medium flame. Keep sauteing continuously to avoid burning of the flour. Remove and set aside.
  2. Take a pressure cooker and add in 1.5 cups of water and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually with a spoon.
  3. Immediately add in the roasted ragi flour and mix well to combine. There will be little bits of ragi flour that may not look wet. Thats OK. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
  4. After 15 minutes, open the cooker and mix the dough. Wet your hands in water. Prepare small oblong balls using your palm and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
  5. Press the dough when the dough is still hot. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
  6. Serve it with sweet coconut milk and stew.

Notes

If you are making idiyappam in large quantity, make the dough in batches as it becomes difficult to press as the dough cools down. The idiyappam has to be pressed when the dough is still hot. That’s the key to this recipe.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: South Indian