Carrot And Lentil Soup

Carrot Lentil Soup

Carrot Lentil Soup

My sister-in-law had taught me a carrot and lentil rasam and this soup is derived from that rasam. When I saw the No Croutons Required Indian style vegetarian soup event from Lisa’s kitchen, I was thinking why not carrot lentil soup? So, there it goes for that event.


1. Carrots – 4
2. Thoor Dal – 1/4 cup
3. Salt and Pepper to taste
4.. For Garnishing – corriander leaves


1. Peel and cut the carrots to 1 inch pieces and add to the washed dal.
2. Add 3/4 – 1 cup water and pressure cook.
3. Allow to cool and blend them well.
4. Add water to required consistence, bring to a quick boil.
5. Sprinkle salt and pepper and garnish with corriander leaves and serve.


Vegetable Dosa

I try to sneak in vegetables where ever I can for my kids. This is a very healthy after school snack for my son. It can be prepared in a jify if you have the regular dosa batter in hand as I always do.

1. Regular Dosa Batter
2. Carrots – 2
3. Beetroot -1
4. Spring Onions – 1/2 bunch or regular onion – 1
5. Bell Peppers – 1/4 or 1/2
6. Green Chilli – 1 or 2
7. Corriander Leaves – handful

1. Grate carrots and beetroot.
2. Cut spring bell peppers, onions, coriander leaves and chillies
3. Season mustard seeds, curry leaves , chillies with little oil.
4. Pour the seasoning in the batter, add all the veggies and mix thoroughly.
5. Make thick uthappam like dosa and serve with any accompaniment of choice. My son usually needs the millagai podi/gun powder with this.

1. I normally cut all the veggies into big chunks and put it in the food chopper to get finely minced pieces. I don’t grate/cut them.
2. I add green chiili paste instead of chillies so it is easier to feed the kids.

I am sending this ‘Pink Beauty’ to Harini’s FIC hosted by Priya for the Pink/Rose event