In less than 30 minutes, you can have this toasty warm, homemade navy bean garam masala carrot soup ready. With a touch of spiciness, it’s the ultimate winter soup.
Have you ever wondered where all the time went? Having a long “to-do list” makes time fly by too quickly. In a positive way, though, most of the work on my long to-do list is something I’m passionate about. However, it can also be overwhelming at times. Not kidding. In these situations, a simple, quick, and healthy recipe can be very helpful!
Busy days with a nearly empty refrigerator can easily make life more difficult. It happens to me. How about you? Due to a few dietary restrictions, our family rarely goes out to eat. So, ordering a pizza isn’t an option.
Carrots! Aha, I found a few carrots in the crisper.
Here it is! A simple homemade garam masala carrot soup using my favorite kitchen tool, the pressure cooker. It’s simple, I mean it. Adding some sautéed carrots, onions, soaked navy beans and garam masala along with other spices into the pressure cooker, the soup can be done in no time.
You can add some cayenne peppers or more garam masala, if you prefer more pungent flavors in the soup. Since we have a 4-year-old, I made it mild to suit his taste buds. Fiber, protein, and carbs are all in one flavorful soup! Well-done!
- 3 medium size carrots diced
- ½ medium size yellow onion diced
- 3 cloves garlic chopped
- 10 oz dry navy beans soak in water for at least 5 hours (Note: use your amazon echo to remind yourself to soak the beans ahead of time)
- 1 tablespoon canola oil
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- 1 cup full-fat coconut milk from a can not a carton package
- 2 ½ cups water
- ½ cup yogurt vegan if desired
- 2 tablespoons chopped fresh cilantro
- Heat a sauté pan over high heat until hot. Add oil and wait for 15 seconds until the oil is hot. Add diced carrots, onion, garam masala, and turmeric. Sauté for 2 minutes over medium high heat until the onion is fragrant. Remove the pan from heat.
- Rinse and drain the soaked navy beans. Transfer them into a pressure cooker. Add the sautéed vegetables and the remaining ingredients except yogurt and cilantro. Follow the instructions of the pressure cooker and cook 4 minutes with a very low heat. Let pressure drop on its own accord.
- Serve and garnish with yogurt and cilantro.