Carrot Sweet Lime and Ginger Soup

  • PREP TIME : 8-10 minutes
  • COOK TIME : 12 to 15 minutes
  • SERVING: 04 pax

Bored of Hot soups, chill with this delectable Carrot, Sweet Lime and Ginger soup.

Ingredients and Quantity

  • Olive oil- 10 ml.
  • Onion, small, sliced -01 no.
  • Ginger juice- 10 ml.
  • Carrots, chopped roughly- 450 gm.
  • Sweet Lime Juice- 75 ml.
  • Vegetable stock- 04 cups
  • Cinnamon powder- 01 gm.
  • Salt- to taste
For the garnishing

Sweet Lime slices- 04 nos.


  1. In a heavy bottomed pan, add milk, bring to a boil.
  2. Add the sugar and cardamom powder and simmer over low flame / heat.
  3. Do not stir too often, as a layer of cream should form over it.
  4. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
  5. Keep stirring the milk below it gently to avoid scorching / burning.
  6. Repeat the process till 1/3 rd of the volume of milk is left.
  7. The wider the vessel and the richer the milk, the faster it will thicken.
  8. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
  9. Remove from the flame.
  10. Let it cool. Add the Custard Apple Pulp, mix well.
  11. Transfer to a serving dish / clay pots.
  12. Refrigerate to chill for at least 02-03 hours.

For the Serving

Serve chilled broiled saffron and pistachio nut slivers.

Chef Tips

  1. You may use silver leaf to top this dessert to make it more attractive, but remember to apply it before you garnish the dessert.
  2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
  3. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done.