Carrot and Almond Soup (Phalahari recipe)

• Servings: 3-4
•  Almond soaking time: 1 hours.
• Preparation time: 10-12 minutes.
• Frying time: 2 minutes.
• Cooking time: 5 minutes.
• Boiling time: 6-8 minutes.
• Total time: 27 minutes.

“Carrot and Almond Soup (Phalahari recipe)” is my innovative idea for fasting days, where nourishment and energy are most needed. The natural sweetness of carrots blends beautifully with the creamy richness of almonds, creating a smooth and comforting soup that is both wholesome and satisfying. Packed with vitamins, minerals, and healthy fats, this soup provides warmth and strength while being easy to digest during fasting.

This soup is light on the stomach yet filling enough to keep energy levels stable throughout the day. The combination of carrots and almonds not only enhances flavor but also adds a touch of elegance, making it suitable for both festive fasting and everyday wellness.

With its bright color, velvety texture, and balanced nutrition, Carrot and Almond Soup is a perfect example of how simple ingredients can be transformed into a soulful bowl of health.

Mahagauri is worshiped on the 8^th day of Navratri. It is said to be Gauri has the power to fulfil all the desire of her devotees. Let’s come to ‘Phalahari Thali day 8‘ and think of  ‘Carrot and almond soup’.

Ingredients:

• Carrot: 4 no
• Almond: 8-10 no.
• Toned milk: ½ cup
• Water: 2 cups
• Clove: 2 no.
• Ghee (clarified butter): 2 teaspoon
• Black pepper powder: 1 teaspoon
• Sendha namak (rock salt: 1 teaspoon)
• Samba rice: 2-3 tablespoon

Preparation:

1. Boil samba rice, keep aside.
2. Peel off and grate carrot, keep aside.
3. Soak the almonds into water for about one hour and grind it into fine paste with water, keep aside.

Method:

1. Take pressure cooker, put ghee, stir fry the grated carrot for couple of minutes on high flame, add water and Sendha namak, cover the lid, bring it to full cooking pressure, and lower the flame, wait for couple of minutes, put off the flame. Keep aside.
2. After coming to room temperature, blend the carrot and make puree, sieve it and keep aside.
3. Take a heavy bottom pot, put carrot puree and almond paste, heat them at low flame, pour the milk and water to get the soup consistency of your choice, add clove and boil it for 6-8 minutes. Add salt and pepper and cook again for couple of minutes, serve hot.
4. Serving tips: A little amount of cooked steamed samba rice if added to individual bowls just before serving, the taste will be different (delicious)!

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Carrot and Almond Soup (Phalahari recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.