Carrot Sweet Lime And Ginger Soup

Carrot Sweet Lime And Ginger Soup - Plattershare - Recipes, food stories and food lovers
Bored of Hot soups? Chill with this delectable Carrot, Sweet Lime and Ginger soup.
4 from 2 votes
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Beverages, Soup
Recipe Cuisine Type: Soups
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 10 ml Olive Oil
  • Onion small, sliced -01 no.
  • 10 ml Ginger Juice
  • Carrot chopped roughly- 450 gm
  • 75 lime Sweet juice
  • cups Vegetable Stock 04
  • 01 gm Cinnamon Powder
  • 1-2 tsp Salt or as per taste
  • lime Garnishing or sweet for the sweet 04 nos


  • In a heavy bottomed pan, add milk, bring to a boil.
  • Add the sugar and cardamom powder and simmer over low flame / heat.
  • Do not stir too often, as a layer of cream should form over it.
  • After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
  • Keep stirring the milk below it gently to avoid scorching / burning.
  • Repeat the process till 1/3 rd of the volume of milk is left.
  • The wider the vessel and the richer the milk, the faster it will thicken.
  • 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.
  • Remove from the flame.
  • Let it cool. Add the Custard Apple Pulp, mix well.
  • Transfer to a serving dish / clay pots.
  • Refrigerate to chill for at least 02-03 hours.
  • Serve chilled broiled saffron and pistachio nut slivers.

Recipe Notes

  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.
About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 
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