Name: Carrot–Ginger Soup with Ghee Rice
Yield: 4 servings
Ingredients: Carrot — 5 medium (500 g); Ginger, fresh — 1½ tbsp (20 g); Moong dal, yellow split — 2 tbsp (for body) (30 g); Water — 3¾ cups (900 ml); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Black pepper — ½ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Lemon juice — 2 tsp (10 ml); Rice, white basmati (raw) — ¾ cup + 1 tbsp (160 g); Water — 2⅔ cups (rice) (640 ml); Ghee (cow) — 2 tsp (rice) (10 g)

Method

How to cook it

Step 1: Pressure-cook carrot, ginger and moong with 700 ml water — 3 whistles.
Step 2: Blend smooth; thin with 200 ml water; simmer 3 minutes.
Step 3: Temper with ghee and cumin; add pepper, salt; lemon off heat.
Step 4: Rice: cook soft; stir in ghee.

Nutrition

Per serving, estimated

279kcal

Energy

6.1g

Protein

6.9g

Fat

48.7g

Carbohydrate

4.9g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Jan 1

January

Methi–Moong Dal Chilla with Mint–Curd Dip

BreakfastWinter

Vata
Pitta
Kapha

223 kcal12 g proteinSoft

View recipe →

Vol I · Jan 2

January

Sarson–Palak–Bathua Saag (Sattvic)

Lunch · SaagWinter

Vata
Pitta
Kapha

125 kcal7.3 g proteinPureed / smooth

View recipe →

Vol I · Jan 3

January

Gajar–Matar–Shakarkandi Soft Sabzi

Lunch · SabziWinter

Vata
Pitta
Kapha

140 kcal3.6 g proteinSoft

View recipe →

Vol I · Jan 4

January

Haldi–Adrak–Gud Kadha

Evening · DrinkWinter

Vata
Pitta
Kapha

29 kcal0.2 g proteinThin liquid

View recipe →

Carrot–Ginger Soup with Ghee Rice

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from December

Spiced Steel-Cut Oats with Dates & Ghee

Bathua–Moong Dal

Shalgam (Turnip) Bharta with Ginger

Herbal Spice Tea with Toasted Sesame–Walnut Mix

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Carrot	5 medium	500 g	2500 g
Ginger, fresh	1½ tbsp	20 g	100 g
Moong dal, yellow split	2 tbsp (for body)	30 g	150 g
Water	3¾ cups	900 ml	4500 ml
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Black pepper	½ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Lemon juice	2 tsp	10 ml	50 ml
Rice, white basmati (raw)	¾ cup + 1 tbsp	160 g	800 g
Water	2⅔ cups (rice)	640 ml	3200 ml
Ghee (cow)	2 tsp (rice)	10 g	50 g