Photo by vegetarianirvana
AppleAnnie's Testing Notes:
Expand Collapsevegetarianirvana's Notes:
2 cups carrots [9oz/250 gms] cut into 1/2 inch dice Ask a question about this ingredient
1 1/2 cups whole milk and some extra Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/4 teaspoon powdered cardamom Ask a question about this ingredient
10 almonds Ask a question about this ingredient
1 tablespoon salted butter[adds a nice countepoint to the sweet soup] Ask a question about this ingredient
1 tablespoon golden raisins Ask a question about this ingredient
2 tablespoons 1/2 and 1/2 or light cream Ask a question about this ingredient
toasted slivered almonds [optional] Ask a question about this ingredient
Soak the almonds in warm water for a couple of hours before starting the soup. Before using, remove the skin.
Ask a question about this stepPut diced carrots in a cup of milk and pressure cook it. If you don't have access to a pressure cooker, cook it in milk till the carrots are soft and disintegrate when pressed between two fingers.
Ask a question about this stepIf your milk has evaporated in the process of cooking, top up the remaining milk to make 1 and 1/2 cups of milk in total. You loose very little liquid if you pressure cook the carrots.
Ask a question about this stepGrind 8 almonds in some of the milk in a blender. Then add the steamed carrots, the rest of the milk and puree till almost baby food consistancy.
Ask a question about this stepPour the carrot, almond milk puree in a saucepan. Add the sugar and cardamom powder and let it come to a boil. Then let it simmer for about 10 minutes. You will get a little over two cups of creamy carrot soup.
Ask a question about this stepOf couse you can add some more sugar, milk or cardamom depending on your taste.
Ask a question about this stepOnce the soup cools down, refrigerate. for at least two hours.
Ask a question about this stepMeanwhile make the pesto. Brown the butter and turn the stove off. Add the raisins to the butter and stir it for a few till it get rehydrated. Put the brown butter, raisins, the remaining two almonds and the 1/2 and 1/2 or light cream and blend till you get a gritty textured pesto.
Ask a question about this stepServe the chilled soup with a dollop of the pesto and slivered almonds if using.
Ask a question about this stepI remember a version of this being made at home growing up. Really raked up nostalgia here with the carrot payasam Sandhya!
Thank you so much Appleannie! It was the last but one carrot entry to be picked and I was joking to my family it is going to be a pity pick! Thanks so much for your eloquent review.Maple and honey will definitely make great substitutions for the sugar. I am happy you enjoyed the soup so much.
Sandhya.
I was so lucky to get this recipe to test! The sugar was just the right amount to balance the cardamom, and the carrot was a perfect partner for the slightly sweet cardamom flavor. A heavenly combination! I experimented once, stirring in a splash of calvados to a single serving, which was also a delicious combination, although the calvados did somewhat overpower the cardamom,and it might not be recognized as carrot payasam!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
AppleAnnie
You can never go wrong with 'spiking' anything no matter how wholesome it is!
Panfusine
Hey sister from a similar family!