carrot soup

Rasam Powder Spiced Red Pepper and Carrot Soup

 

Rasam Powder Spiced Red Pepper and Carrot Soup is a low carb, no oil, easy and healthy soup to make.

I came up with this recipe when my son fell ill. He wanted soup and I really wanted him to have Rasam. Hence the Rasam Powder Spiced Red Pepper and Carrot Soup. It takes very little effort to make and is so good for a cough and cold. Ginger added to the soup is divine.

This soup is my roots (South Indian rasam) awakening to blend perfectly with fresh California produce.

What is Rasam?

Rasam – a childhood favorite and ubiquitous in every South Indian household. The blend of simple spices, especially black pepper in a tomato and tamarind broth will wake you up to sigh in pleasure. It is comfort food. Drink it like a clear soup or serve over rice.

The spices are roasted and ground to a fine powder to be used whenever needed. My Mom sends me a batch every six months as I am too lazy to make my own. Plus I think hers tastes so so good. You can get ready-made Rasam powder at any Indian Grocery Outlet. The brand that makes Rasam Powder close to my mother’s recipe is 24 Mantra Organic Rasam Powder. It will last for a year.

Recipe Variations

  • Try making this with butternut squash or yellow pumpkin for a different taste.
  •  Fresh fennel added to the soup will give a wonderful variation.

Carrot Soup

5 from 2 votes
carrot soup
Rasam Powder Spiced Red Pepper and Carrot Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A delicately spiced soup that packs a punch. 

Course: Soup
Cuisine: American, Indian
Keyword: easy, soup
Servings: 6 servings
Calories: 51 kcal
Ingredients
  • 450 grams Carrots chopped roughly. Approx 3 big carrots
  • 225 grams Red Bell Pepper Approx 1 large bell pepper
  • 180 grams Roma Tomatoes Approx 3 tomatoes
  • 30 grams Ginger Approx: a little more than an inch of ginger
  • 6 grams Rasam Powder Approx: a little less than a tablespoon
  • 5 grams Salt Approx: a little less than a tablespoon
  • 3 Cups Water
Instructions
  1. Chop all the vegetables roughly. Combine all the ingredients in a pressure cooker, instant pot or crockpot.

For Instant Pot:
  1. Close lid and turn the seal vent. Click the "manual" button and set the time to 10 minutes. Once cooking completes let the pressure valve release naturally (about 10 minutes)

For Pressure Cooker
  1. Pressure cook for 2 whistles. And let the pressure release naturally.

For the Soup
  1. Blend the contents to a smooth consistency. 

Recipe Notes
  1. This soup is awesome on picnics and tastes delicious cold too. 
  2. I have given a link for the Rasam Powder brand that I like. Click on "Rasam Powder" in ingredients to take you there. 
Nutrition Facts
Rasam Powder Spiced Red Pepper and Carrot Soup
Amount Per Serving
Calories 51
% Daily Value*
Sodium 384mg 16%
Potassium 410mg 12%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 1g 2%
Vitamin A 279.1%
Vitamin C 68.7%
Calcium 3.4%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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