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Carrot Ginger Soup with Paneer


Carrot ginger soup with paneer



3 lbs of carrots – peeled and chopped rougly
1 large white onion – chopped roughly
2 inch piece of ginger chopped
5 cups of vegetable broth + 1 cup reserved
2 tsp of regular sea salt
1 tsp black pepper
1-2 tsp red chili flakes based on your spice preference
1/2 a block of Happy Dairy Paneer


1. Add the first 4 ingredients into a large pot and simmer on low to medium heat for 20-25 minutes until the carrots and onions are cooked through.
2. Add salt, black pepper, and chili flakes.
3. Blend the vegetable mixture well and crumble in paneer. Blend all together until smooth.
4. Thin out with reserved broth until you are happy with the consistency.
5. Enjoy!